Thursday, December 14, 2006

Pane Siciliano - Day 1

Pane Siciliano is a semolina flour and sesame seed bread. The first step in the process is to make the pate fermentee, also known as a pre-ferment. A pre-ferment's main purpose is to improve the flavor and structure of the bread.

I combined 5 ounces of all purpose flour, 5 ounces of bread flour, 3/4 teaspoon grey sea salt and 1/2 teaspoon of instant yeast with about 1 cup of water. I kneaded the dough for about 5 minutes and left it at room temperature for a little over an hour to ferment.

Now it's in the fridge for the night and will be combined with the rest of the bread ingredients tomorrow.

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