I’m glad to report that I was pretty happy with this week’s challenge. Pane Siciliano is an interesting bread with a unique – and good – taste. It’s well worth making.
Coming off last week’s challenge – Pain de Campagne - this was a good bread to make because — as I noted last time — I thought last week’s bread was somewhat unremarkable. I mean, French bread is always good, but it was somewhat on the boring side of the goodness of French bread. Happily, this week’s variation on Italian bread held up quite a bit better!
Essentially, Pane Siciliano is made by combining bread flour with semolina flour, and also involves adding a few non-standard extra ingredients like honey. I must admit, I thought adding the semolina flour – which is typically used to make pasta – was a bit weird. Not weird in the non-intriguing sense, but rather weird in the “I wonder what this tastes like?” sense. Now that I’ve finished the challenge and eaten the bread, I can confirm that it really does add, in my view, to not just the smell and texture of Italian bread, but also to its taste.
There is one drawback: it takes three days to make this bread. That’s a long process, but it is worth it. Overall, i would say that this is not a good bread to make for everyday use (because of the long process), but would instead work very well as the bread used to go with a pasta meal if you are having special company and you plan ahead.
As my BBA friends, such as Geraint, Jim, Coz, Suzie, and Nancy, show up, I’ll quick link to their products here.