April 4, 2012 - 2:38pm
Reinhart's Pane Siciliano
Peter Reinhart's Pane Siciliano–or, as a friend calls it, Pan Sissy.
Here's the formula in BBGA format using Reinhart's original quantities as listed in the Bread Baker's Apprentice.
(I'm still learning the BBGA format, so please let me know if you spot any errors.)
- Larger image: http://i.imgur.com/nfsxd.png
- Excel spreadsheet: http://www.filedropper.com/reinhartpansiciliano
- PDF: http://www.filedropper.com/reinhartpansiciliano_1
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Comments
Those are absolutely gorgeous breads! I'll have to haul out my copy of BBA and bookmark the page. So deep and beautiful!
Janie
I hope you enjoy.
Beautiful!
Love the crust you produced on these thomas, and the crumb from what I can see looks really feathery and light.
Cheers
Phil
They came out well. I was happy.
Not sure if the crumb is supposed to be that light, but I've made it several times know and it always comes out that way for me.
Makes a great sponge for French toast egg/milk/sugar/cinnamon batter.
Excellent!
Very nice looking Pane Siciliano with great shaping, crust colour and open crumb. It looks delicious, nice baking.
Franko
Thanks, Franko.
Excellent shaping and superb crumb tomaschacon! Looks deliciously light. Did you bake them separately or is your oven hotter on the one side?
Best,
Syd
I baked the first loaf too long, the second two loaves a bit less.
They were tasty.
Once stale, they make the perfect sponge for French Toast custard.