Pane Siciliano: almost there..
Pane Siciliano
In a grad schol class a year ago I was in we were fortunate to have a very generous and talented bread baker in the class (it is seminary). We had saturday classes form 8 am - 4 pm. One saturday, he baked a bunch of rolls and these beautiful s-shaped sesame loaves that were amazing. I asked him where it was from and he said the Bread Baker's Apprentice. I had heard of the book, and several times have tried to make these. Each time its gotten closer, but I'm not there yet. This time on the last rise, I was late coming home from work and it over-rose and i think deflated.Nonetheless, the bread turned out ok, taste-wise it's fantastic, mostly because it has some semolina flour in there, which gives it a nice soft texture and richer taste. I'll have to try again one day when I can give this bread my full attention.
