Since right around this past Christmas, I’ve been on a complete bread tangent. It probably started with my annual attempt to produce a memory-invoking stollen bread, which was repeated twice over this year so that we could share the results with as many friends and family as possible… But not long after Christmas day came and went, I found myself visiting local bookstores, looking for a copy of Peter Reinhardt’s The Bread Baker’s Apprentice.
Since buying the book, I’ve tried recipes for classic, pre-fermented Italian bread, and a delicious potato-rosemary bread that filled our house with the smells of roasting rosemary and garlic as it baked. But neither was really all that blogworthy, mostly because they just weren’t as photogenic as the breads in Reinhardt’s stellar book… Until now.
My Pane Siciliano started on Friday afternoon, when I prepared a pate fermentee pre-fement, and quietly stashed it in the refrigerator to work its enzymatic magic. On Sunday, I prepared, kneaded and shaped the dough, then slid the pale little S’s into the refrigerator for an overnight proofing. By this morning, they’d grown pretty dramatically, and were ready for the oven after a half-hour to perk up at room temperature. In they went, along with a few spritzes of water for a steam treatment, and about 18 minutes later they emerged, ready for their close-up…






