Pane Siciliano: BBA Challenge

The #23rd bread in the BBA Challenge is Pane Siciliano.  I loved making this bread!  The dough felt so smooth and silky while I was kneading it.  You don't want to use a mixer for this one or you'll miss out working with the wonderful dough!  I also enjoyed shaping these loaves.  The dough was so easy to work with, it just glided smoothly into shape. 

I understand why this is one of Peter Reinhart's favorite breads.  This is a fabulous bread!  It's such a treat to work with the smooth dough and shape the beautiful loaves.  The loaves are delicious!  Absolutely delicious!  I could've eaten a whole loaf by myself.  Well, maybe not...

I like these loaves so much I'm submitting them to this week's YeastSpotting bread roundup, hosted by Susan of Wild Yeast. Please visit Wild Yeast view all of the lovely breads in the roundup.

Here are some other Italian Breads you might like to try.


Pane Siciliano
Makes: 3 loaves
From The Bread Baker's Apprentice by Peter Reinhart

Ingredients:

• 3 cups Pâte Fermentée
• 1 3/4 cups unbleached high-gluten or bread flour
• 1 3/4 cups semolina flour
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons instant yeast
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 1/4 to 1 1/2 cups water, lukewarm
• Natural, brown, and/or black sesame seeds for topping

It took me about 5 days (rather than 3) from start to finish to make this bread. You only do a little bit each day so it worked out really well with my hectic schedule this past weekend.

I started the Pâte Fermentée Thursday night and let it stay in the refrigerator all weekend. Then I made the dough and shaped the loaves on Sunday. I put them in the refrigerator to rise overnight, took them out to rise on the counter for a few hours on Monday, then baked them (and ate them!)





Directions:

Making the Pâte Fermentée

For detailed instructions on making the Pâte Fermentée, refer to the post on French Baguettes.

Making the Dough
Remove the Pâte Fermentée from the refrigerator one hour before making the dough.  Cut it into about 10 small pieces with a pastry scraper. Cover the dough with plastic wrap and let it sit on the counter for an hour to take off the chill.

Stir together the bread flour, semolina flour, salt and yeast.  Add the Pâte Fermentée pieces, the oil, honey and water.  Stir until everything comes together and makes a coarse ball. 

I started out with a wooden spoon then switched to the Danish dough whisk to make sure the dough was thoroughly mixed. Adjust the flour or water if necessary so that the dough is neither too sticky nor too stiff. 

Transfer the dough to a counter sprinkled with flour.  Knead for about 10 minutes or until the dough is soft and pliable, tacky but not sticky, and all the pre-ferment is evenly incorporated. I love this dough!  It feels wonderful!

Fermenting the Dough

Form the dough into a ball.  Lightly oil large bowl.  Transfer the dough to the bowl and roll it around to coat it with oil.  Cover the bowl with plastic wrap to begin the fermentation.

Let the dough ferment at room temperature for 2 hours, or until the dough doubles in size.

Transfer the dough to the counter and using a bench knife, gently divide it into 3 equal pieces.

Shape as for baguettes (page 74).  For more details on shaping baguettes, refer to this post http://breadmakingblog.breadexperience.com/2009/08/bba-french-baguettes_16.html 


First form the dough into a batard shape. Gently pat the dough into a rough triangle.  Then, being careful not to degas the dough, fold the bottom third of dough, letter style, up to the center and press to seal, creating surface tension on the outer edge.

Fold the remaining dough over the top and use the edge of your hand to seal the seam closed and to increase the surface tension all over.

Let the batards relax for 5 minutes before shaping into baguettes.

After the batards have rested, lift the dough and gently pull it out from the ends.  This dough was so wonderful that the baguettes just slid right into form.

Crease the dough down the middle and fold it like a letter.

Seal the crease against the counter to create surface tension.

Working from the center of the loaf and moving to the outside edges, gently but firmly rock and roll out the dough to extend it to about 24 inches.  Be careful not to degas it too much. 

Working from each end simultaneously, coil the dough toward the center, forming an S shape.  I loved this part! 

Now shape the other two loaves.

Place the loaves on a baking sheet lined with parchment paper sprinkled with semolina.  I put all 3 loaves on the same baking sheet but you can bake them separately if you like.  Mist the loaves with water.

Then sprinkle sesame seeds on top of each loaf.

Spray the loaves with vegetable spray, cover them with plastic wrap or a food grade plastic bag, then place the pan in the refrigerator overnight.

The next day, take the loaves out to finish proofing.  I took them out a few hours before I planned to bake them to take the chill off.

To determine if the loaves need further proofing after you take them out of the refrigerator, gently poke the dough.  This is fun!

If the dough springs back quickly, leave the pan out, still covered, for a couple of hours, or until it rises more.

The dough should stay dimpled when poked, and the loaves should be nearly twice as large as when first shaped.

Preparing the Oven for Hearth Baking

Prepare the oven for hearth baking.  Make sure to have an empty steam pan in place.  You don't need a baking stone.  Preheat the oven to 500 degrees with the oven rack on the middle shelf.  For more detailed instructions on hearth baking, refer to the post on Pain À l'Ancienne Baguettes. 

Uncover the bread dough and place the pan in the oven.  Bake the loaves for 30 minutes, rotating the loaves for even baking about halfway through the baking cycle.  For detailed instructions on hearth baking, including using the steam pan and spraying the oven walls with water at 30-second intervals, refer to the post on Pain À l'Ancienne Baguettes.

If the loaves are touching, gently separate them.  I had to remove the pan from the oven to separate them.  Then I rotated the plan and placed it back in the oven to finish baking.

Continue baking for 10 to 15 minutes more until the loaves are a rich golden brown all over.  If you see light or white sections of dough, extend the baking time for a few extra minutes to maximize color and flavor.

Remove the plan from the oven.

Transfer the loaves to a cooling rack.  Cool for at least 45 minutes before serving.  Once the loaves had cooled, I decided to try Peter Reinhart's suggestion for slicing this bread.  I cut it lengthwise down the middle.

Then, I laid the cut side down on the cutting board and sliced it into 3/4-inch-thick slices across the width. You can do this either straight down or on a slight diagonal.  I think I did a little of both.

See all of these slices!  I ate them all - not at once but throughout the day!  They were really good with butter and with pear butter and with citrus marmalade.

Here are the other two breads.  I just love the way these loaves look!

Here is another view of the Pan Siciliano loaves with my son's beautiful floral arrangement.  He's giving this arrangement to his girlfriend.  That's fine by me...at least I got a picture.

I put the other loaves in a plastic bag to keep fresh for a couple of days if they last that long. One of the loaves will probably go in the freezer to enjoy another day.

Thanks for joining us this week in the Bread Baker's Apprentice Challenge.

The next bread in Bread Baker's Apprentice Challenge, is Pannetone.  This bread uses a wild yeast starter. I have three starters so I'll have to figure out which one I want to use. 

 

Happy Baking!
Cathy

Rustic European Whole Wheat Bread

This rustic European-style loaf is made with whole wheat and walnuts. The bread is round shaped and slightly porous. It is a rather wet dough so it’s best to form it by the sink so you can wet your hands frequently to keep the dough from sticking.

To begin the process, you make an Italian biga in the bread machine and let it sit overnight. Use 1/3 cup of the biga and mix the rest of the ingredients using the dough setting on the bread machine.

Using the bread machine definitely makes the dough easier to work with. After about 20 minutes in the bread machine, we'll take the dough out and let it rise and bake in the La Cloche. Or, if you prefer, you can use a baking sheet lined with parchment paper and tented with foil to rise then bake it on a baking stone.


Italian Biga for Wheat Breads

Adapted from: Rustic European Breads from Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts

Note: The longer you allow the biga or homemade starter to stand, the more sour the flavor will become. 

Ingredients:

• 1/4 teaspoon bread machine yeast
• 3/4 cup plus 2 tablespoons spring water
• 1 3/4 cup plus 2 tablespoons organic bread flour

Directions:

Add the yeast, water, and flour to the bread machine pan and process on the dough setting until the starter has mixed for 5 minutes, then turn off the bread machine.

Let the biga sit in the bread machine or in a covered jar overnight, or for a minimum of 10 hours. I let my biga sit for 12 hours before using it in the recipe.

Remove the starter to a 2-quart glass or plastic storage container. Cover it tightly and store it in the refrigerator for up to 2 weeks. Alternatively, store it in the warm kitchen for a few days, stirring from time to time to further "sour" the taste. Feed this starter as you would any other: Add 1/2 cup each organic bread flour and spring water, knead thoroughly, cover, and set aside n the warm kitchen overnight or until it becomes bubbly and active again.


A Rustic Round of Whole Wheat and Walnuts

Adapted from: Rustic European Breads from Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts

Makes: one 1 1/2-pound loaf

Ingredients:

• 1/2 teaspoon bread machine yeast
• 1 3/4 cups plus 2 tablespoons whole wheat flour
• 1 3/4 cups plus 2 tablespoons bread flour
• 1/3 cup Italian biga
• 2 teaspoons salt
• 1 3/4 cups water
• 1/2 cup black walnuts or English walnuts if black are not available, or more to taste.

Directions:

Add the yeast, flours, biga, salt, and water to the bread machine pan.

Process on the dough setting just until mixed and kneaded, about 20 minutes.



Remove the dough from the pan to a large, lightly greased bowl. Cover tightly with plastic wrap and set to rise for 4 hours, or until tripled in bulk.




Note: The dough can be left alone to rise in the refrigerator overnight or for as long as 24 hours if need be. If you leave it in the refrigerator for the long, cool rise, bring it back to room temperature before shaping.

Lightly flour a work surface close to your sink. With wet hands, scoop the tripled dough out of the bowl onto the work surface.

This is the scooped dough. Although mine sort of just plopped out.

Flatten it into a 12-inch disk.  Sprinkle the surface with the walnuts



Press them into the dough with flat palms.  Pull the sides of the dough into the middle and form a tight, smooth ball.



Line a rimless cooking sheet with parchment paper and coat it lightly with flour.  Place the dough ball on the parchment paper and tent it with heavy-duty aluminum foil or cover with a large bowl, making sure the dough has plenty of room to rise and will not touch the foil or bowl and stick.

The dough was really wet and I didn't want to add additional flour so I decided to let it rise and bake in the La Cloche rather than putting it on a baking sheet to rise.




Let the dough rise for 1 hour, or until doubled in bulk.

Thirty minutes before baking, preheat the oven with a baking stone (if using) in place to 450 degrees F.

When the loaf has doubled, carefully slide the parchment paper with the dough on it onto the hot stone. After about 15 minutes, pull the paper out from under the loaf to help insure a crisp bottom.

Bake until browned and crusty, 30 to 35 minutes. Since I baked the loaf in the La Cloche, I let it bake about 40 minutes.



Cool the bread completely on a rack.  It will keep in a brown paper bag for up to 4 days.

This loaf is delicious! Crusty on the outside, but chewy on the inside.



This bread is very good by itself. In fact, I made a meal of it. It's very hearty (and healthy for that matter), but not too heavy. It tastes great warm with butter or you can spread other yummy stuff on it. I prefer just butter.

Happy Baking!
Cathy

Bread Machine Italian Olive Oil Bread

The dough for this Italian Olive Oil Bread or PANE ALL'OLIO is made in the bread machine and baked on a baking stone to create a crisp, golden crust with a chewy interior.

All you do is make a sponge in the bread machine pan, let it stand for 8 hours to overnight, then make the dough using the dough setting. How easy is that!

Italian Olive Oil Bread (using the bread machine)
Recipe from Rustic European Breads from Your Bread Machine by Linda Eckhardt & Diana Collingwood Butts

Makes: 2 large rolls or 1 medium free-form round loaf

Ingredients:

• 3 cups bread flour
• 2 1/2 teaspoons bread machine yeast
• 1 1/4 cups warm water
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 2 tablespoons fruity olive oil

Directions:

In the bread machine pan, combine half the flour, all the yeast, and half the warm water. Process on dough setting. Let the sponge sit in the bread machine for at least 8 hours or up to 24.

Break the dough ball up into 4 pieces, put it back into the machine, and proceed to make the bread. Add the remaining flour and water, the salt, sugar, and olive oil. Process on the dough setting.




At the end of the dough cycle, remove the dough to a lightly floured surface and knead by hand for a few seconds.

Dough in machine after dough setting is finished

Divide the dough into two pieces, cover with the bread machine pan, and let it rest for 5 minutes or so.



Preheat the oven with a stone in place on the middle rack for 30 minutes to 450°F.
Sprinkle a peel generously with cornmeal.

I used a baking sheet covered with parchment paper (greased with cooking spray and sprinkled with cornmeal) to transfer the dough rather than a peel. The baking sheet only has a rim on one end so the loaf on the parchment paper will slide off easily.

Now, shape each piece of dough into a cigar-shaped roll about 8 inches long, fat in the middle, and tapered at both ends. Alternately, make one round free-form loaf or a 12-inch cigar-shaped roll. I decided to make one big cigar-shaped loaf rather than two smaller loaves. 

Place loaves on the peel for the final rising. Cover with plastic wrap and let it rise in a warm, draft-free place until the loaves are nearly doubled in bulk, about 1 hour.

Just before baking, make a single, deep slash at a 45° angle in the top of each loaf with a razor blade or sharp knife. Spritz the loaves with water. Give the peel a trial shake before you open the oven door, then pop the loaves onto the stone to bake. Bake for 12 minutes at 450°F., spritzing the oven 5 or 6 times with water, then reduce the temperature to 375°F. and continue baking for 40 minutes more.



Remove the golden loaves immediately to cool on a rack. Store in brown paper.



I served this wonderful Italian bread with Italian Pot Roast and vegetables. It sure was good!  The slices have a crisp crust and chewy interior.


Happy Baking!
Cathy

Additional resources for bread machine bread:

• Making bread machine bread
• Bread machine recipes
• Adapt recipes for use in your bread maker