Pane Siciliano

[JPM]

Here's my latest bread creation. It is Pane Siciliano from Peter Reinhart's, "The Bread Baker's Apprentice". This one was a bit complicated but the taste is great! It uses semolina flour for part of the recipe along with a pre-ferment. I think due to the semolina, the bread has a nice nutty flavor to it. I grew up on the east coast and there was a great Italian bakery near where I lived. The smell of the bread coming out of the oven took me back to the smells in that bakery.

Dough before it went in to the oven.

Baked loaves cooling.

Sliced. The airholes were not quite as pronounced as the picture in the book, but pretty close. A little denser than some of the bread I've made, but delicious!

 

[RayH]

Looks like it would be great for dipping in olive oil.

 

[JPM]

Looks like it would be great for dipping in olive oil.

It was. Yum!

 

[coolbluewater]

I'm having Italian deli flashbacks of Waltham and the North End (Boston).

 

[JPM]

I'm having Italian deli flashbacks of Waltham and the North End (Boston).

I'm originally from Massachusetts. Ever hit Mike's Pastries in the North End?

 

[coolbluewater]

Sure have, went there for cannolli's. Busy place. Just a stone's throw from Pizzeria Regina. I'd hit em both on Fridays but also went to Parziale's.

 

[JPM]

Sure have, went there for cannolli's. Busy place. Just a stone's throw from Pizzeria Regina. I'd hit em both on Fridays but also went to Parziale's.

Ah, I forgot about Pizzeria Regina! It's been about 13-14 years since I've been back to the North End. Never hit Parziale's, though.

 

[ofelas]

Those double spirals came out perfect

 

[JPM]

Those double spirals came out perfect

Thanks, it wasn't as hard as I thought it would be. I got better at shaping baguettes, and then from there it was a snap.

 

[ChrisG]

Sure have, went there for cannolli's. Busy place. Just a stone's throw from Pizzeria Regina. I'd hit em both on Fridays but also went to Parziale's.

The tourists go to Mike's , locals go to Modern.

 

[cim_can]

The bread looks great! I flipped past that recipe a while ago, and decided that my shaping skills were more attuned to a loaf of the pain de campagne. Was it tough to shape them?

I made some simple pan de campo the other night, since I was out of bread. Mmm mmmm PB&J!

 

[JPM]

The bread looks great! I flipped past that recipe a while ago, and decided that my shaping skills were more attuned to a loaf of the pain de campagne. Was it tough to shape them?

I made some simple pan de campo the other night, since I was out of bread. Mmm mmmm PB&J!

Actually it was easier than I expected. You first form it into a baguette. From there you just coil each end towards the middle and it is done.

I'm going to try the pain de campagne soon.

 

[BobS]

That looks great! Fantastic job forming the loaves.

 

[Mr. Imperial]

You're killing me with these bread posts... I feel like a carbozombie.

 

[Confuzius]

You're killing me with these bread posts... I feel like a carbozombie.

Graiiiiiiinnssss!!! Graiiiiiinnssss!!!!

 

[Mr. Imperial]

Graiiiiiiinnssss!!! Graiiiiiinnssss!!!!

HA! Why didn't I think of that?

 

[JPM]

I think I'm going to do ciabatta next. Beware the bread porn.