Imagine the aroma of freshly baked bread wafting through your kitchen, transporting you straight to the sun-drenched shores of Sicily. The "Pane Siciliano Semolina and Sesame Sourdough Bread" is not just any loaf; it's a culinary masterpiece that combines the rich, nutty flavor of semolina flour with the delightful crunch of sesame seeds. This rustic bread, with its golden crust and airy interior, is perfect for elevating your meals or enjoying on its own. Whether you're an experienced baker or a curious novice, this recipe promises to impress and satisfy. Ready to embark on a baking adventure that will have everyone asking for seconds? Let’s dive into the delicious world of Sicilian sourdough!
Prep Time: 10 hrs
Cook Time: 50 mins
Total Time: 10 hrs 50 mins
Cuisine: Sicilian
Serves: 1 loaf
Ingredients
- 400g semolina flour
- 100g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
- 50g sesame seeds
Instructions
- In a large mixing bowl, combine semolina flour, bread flour, and salt. Create a well in the center of the dry ingredients.
- Activate your sourdough starter by ensuring it is at peak fermentation. Mix the starter with lukewarm water, then pour into the flour well.
- Using a wooden spoon or your hands, gradually incorporate the liquid into the flour, mixing until a shaggy, rough dough forms.
- Perform a series of stretch and fold techniques over 2 hours, allowing 30-minute intervals between each fold to develop gluten structure.
- Cover the bowl with a damp cloth and let the dough bulk ferment at room temperature (around 75°F) for approximately 4-5 hours, until the dough has visibly increased in volume and shows bubbling.
- Gently turn out the dough onto a lightly floured surface and shape into a long, traditional Sicilian-style elongated loaf.
- Generously coat the shaped loaf with sesame seeds, pressing them gently into the surface to ensure they adhere.
- Place the loaf on a parchment-lined baking sheet, cover with a proofing cloth, and allow for a final rise in a cool environment for 2-3 hours.
- Preheat your oven to 450°F (230°C) with a baking stone or heavy cast-iron pot, creating steam by placing a water tray on the bottom rack.
- Score the loaf with diagonal slashes to allow for expansion during baking.
- Carefully transfer the loaf onto the preheated baking stone or into the cast-iron pot, creating a crisp crust and allowing even heat distribution.
- Bake for 45-50 minutes, rotating halfway through to ensure uniform browning. The bread is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom.
- Remove from the oven and allow to cool completely on a wire rack for at least 2 hours before slicing to allow internal structure to set.
Tips
- Starter Check: Ensure your sourdough starter is active and bubbly before beginning. Feed it a few hours prior to starting the recipe to guarantee peak fermentation.
- Temperature Matters: Maintain a consistent room temperature of around 75°F for optimal fermentation. If your kitchen is cooler, consider using a warm spot or a proofing box.
- Hydration Levels: If the dough feels too dry, you can add a little more water, but be cautious not to make it too sticky. The hydration level affects the crumb structure of the bread.
- Stretch and Fold Technique: This method is crucial for gluten development. Be gentle to avoid tearing the dough, and ensure you cover it between folds to retain moisture.
- Final Rise: For the final proof, a cool environment helps develop the flavor further. If it’s too warm, the dough may overproof, leading to a dense loaf.
- Baking Stone: Using a baking stone or cast-iron pot helps achieve a crispy crust. Preheating these items is essential for that perfect oven spring.
- Cooling Time: Resist the urge to slice into your bread immediately after baking. Allowing it to cool completely on a wire rack ensures the interior structure sets properly for the best texture.By following these tips, you'll be well on your way to creating a stunning loaf of Pane Siciliano that will impress your family and friends alike!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 70g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
