Thursday, May 27, 2010

Pane Siciliano: Baking Through the Bread Baker's Apprentice

I think this is the only bread in the cookbook that takes 3 days to make, but it was fun nonetheless. You can actually skip the third day and bake it on day 2, but I thought that since I had got that far I might as well go one more day to develop as much flavour as possible. This loaf combines bread flour and semolina flour and the end result is a golden loaf with a wonderfully crispy crust. The whole family enjoyed eating it by the slice, and as the bread for wee sandwiches.

- none

1. I subbed maple syrup for the honey. I'm sure you could just use sugar, or some agave as well.