Pane Siciliano (Peter Reinhart) (oven)

Pane Siciliano (Peter Reinhart) (oven)

Category: Yeast bread

Ingredients
Pate Fermentee (dough)	455gr
bread wheat flour	230gr
durum flour (semolina flour)	230gr
salt	1.25 tsp
dry yeast	1.25h l.
olive oil	2 tbsp. l.
honey	1 tbsp. l.
water (slightly warm)	280-340g / ml

Cooking method

• This is a rather unique bread as it combines a large portion of cold dough and cold proofing. After cold proofing, the taste is very rich. However, Reinhart points out that it can be baked immediately on the same day, although the taste is somewhat inferior to those aged in cold. I used this tolerance and only once baked from start to finish, as he advises with keeping the product in the refrigerator. Then I switched to baking without cold proofing. The reason turned out to be commonplace: the baking sheet does not fit into the refrigerator in its original form. You have to free up a lot of space and put 2-3 containers with ready-made rolls. Maybe you will be more fortunate and will always withstand technology?
  
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• Here is the correct crumb: separate, from small to large, randomly spaced holes.
  
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• So.
  
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• 4. Leave to ferment for 2 hours or until doubled in size.
  
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• 5. Place on a greased surface, divide the dough into 3 pieces with two parallel cuts.
  
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• 6. Form as on baguettes and fold into S-shaped squiggles, as in the photo. Place in a baking sheet covered with parchment.
  
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• This is how it is shown in the book and by the hands of Reinhart
  
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• 7. Sprinkle with water and sprinkle with sesame seeds.
  
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• 8. Option A: Cover with a bag and put in the refrigerator for proofing overnight. The dough should be doubled. The next day, take out the products and measure their readiness to bake by size and gently poking with your finger. If the fossa quickly straightens, they need to move a little more apart. Already at room temperature. And bake.
  
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• Option B: Distance 4050 minutes or up to 1.5-2 times increase. After that, load into an oven preheated to 250 degrees, throw out half a cup of boiling water, reduce the temperature to 220-230 degrees and bake for 15 minutes until a beautiful golden crust.
  
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Note

I foresee a bunch of questions about durum flour. This is durum wheat flour. Cream shade.



It is rarely found on sale and is worth a decent price compared to ordinary bread flour. Gives the bread a subtle creamy hue, a slightly nutty flavor. It is considered an ideal pasta flour. Usually they distinguish coarser durum (this is semolina flour or coarse durum) and fine durum (the same as ordinary flour) it is called fancy durum or extra fancy durum. In this bread, you can take any durum you find. And if you find it.

I think that if you do not have durum flour, then God be with it. Not fatal. You can do with the usual bread. Yes. it will be a slightly different bread than Reinhart suggests in his recipe. But that's better than none at all.

I baked Pane Siciliano. Due to the fact that I did not have durum flour, I put semolina from durum wheat. I foresee the objection that this is not durum flour, but I really wanted to try this recipe. I kept it in the refrigerator overnight ... An interesting effect of the dough when baking is obtained from the refrigerator: the crust is like bubbles, I liked this option more, although it is difficult to find a place in the refrigerator to put in a baking sheet. On the cut, it is not quite the same, but nevertheless, the bread is very elegant and tasty.

my daughter and I, too, everything worked out great the first time, we are happy

Something a long time ago no one has been here, and the bread, by the way, is very cute!
I baked according to option B, option A, I don't like it, I once tried cold proofing in another recipe and was unsuccessful.
The dough turned out to be watery, almost like ciabatta. But I didn’t add flour and the only thing that affected it was that the snails were somewhat blurred.


Very nice bread. It smells too honey for my taste, but this time I really have VERY fragrant honey, for white bread you need to take something simpler, otherwise honey clogs up other smells.

[SvetaI]

SvetaI,

The shape may have floated a little, but the crumb has a fine structure. Try autolysis again. Should improve further.