BBA#23: PANE SICILIANO

I’ve made this bread about a year ago, and it didn’t turn out very good, so I was not exactly thrilled to make it this weekend for the BBA Challenge.  It takes three days from beginning to end, on the first day you make a pate fermentee, on the second day you make the dough and shape the bread, put it in the fridge overnight and bake next morning.
Siciliano1

My pictures tell you two things: first, I had problems shaping the dough, instead of a nice S shape, it got kind of bulky. Second , the bread had almost zero oven spring (a term used by bakers referring to how much the bread rises during baking).  My loaves ended up quite small, a problem that also happened to Paul (you can check his website following a link at the end of my post).

It tasted ok, but not great, a little too dry for my taste. I don’t think I’ll be making it again.

doughCrumb

Check out the loaves made by my virtual friends ahead of me in the BBA Challenge:

Paul….

Carolyn

Oggi

Joelen

Mags

and TxFarmer

Next in this baking journey: panettone! Looking forward to it…

11 thoughts on “BBA#23: PANE SICILIANO

    • Thanks for stopping by, Matteo. I intend to make your bread with raisins and rosemary very soon, but will use dry yeast, I have no access to fresh yeast in this neck of the woods.

      Like

  1. Well, Mags… I picked the better loaf to take the photo… the other one is also cut, but I hid the cut part behind the loaf… 🙂

    Very tight crumb on that one, not sure why – it proofed a little less time… maybe that was it? Bread can be so tricky!

    Like

  2. Sally, seus pães sao maravilhosos. admiro muito essa sua vocação e dedicação. eu olho, olho, até pisco de inveja, mas ainda não destravei. acho pão feito em casa uma delicia, sem falar no processo que é uma terapia. e o resultado sempre motivador.

    um beijo,

    Like

    • Nossa, Fer… comentario mais delicioso esse seu! Thank you!!!!

      Eu era mais do que travada para fazer pao, e produzi hockey pucks por anos e anos, frustradissima pelos meus pessimos resultados. Um dia peguei o touro a unha e decidi fazer uma receita so’ ate’ “dar certo”. Meu problema era muita farinha, quando acostumei com o “feel” de uma massa menos firme, tudo foi entrando nos eixos.

      beijos….

      Like

  3. Actually, your “better loaf” is a really good looking hunk of bread! I just cut up a loaf and mine had a tighter crumb, but I really like the flavor and it’s not dry at all. This whole bread baking chemistry thing is still somewhat of a mystery – I guess that’s why it falls in both the art and science of baking!

    Like

  4. Pingback: Bread Baker’s Apprentice Challenge: Pane Siciliano — Pinch My Salt

Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s