Pane Siciliano

The pate fermentee mixed to a smooth dough...
One-hour room temperature ferment...
Doubled in size...Placed in fridge overnight...
Next morning - pate fermentee cut into small pieces & let at room temperature for one hour to take off the chill...
'Mise en place' - kind of...
The yellow semolina flour, yeast & bread flour...
Added the pate fermentee & wet ingredients...
Another glob of goo...
After 8 minutes of machine mixing - at the desired 81'degree temperature...
Smooth & glossy...
Two-hour room temperature ferment...

Doubled in size...
Set on floured counter & divided into three pieces...

Formed into a batard (torpedo) first...then allowed to rest for a few minutes...
Then stretched to a 24" length...
& then spiraled from the ends toward the center...
Loaves misted with water & then prinkled with sesame seeds...Covered with plastic wrap & placed into the fridge overnight...
The next morning...removed from the fridge & allowed to proof about 2 hour longer...
Loaves are ready to be baked when pressed with your finger & the dough stays dimpled...
Baked at 500' degrees for one minutes & then temperature reduced to 450' degrees for an additional 25 minutes - oven prepped for hearth style baking with a steam pan of water in place...Pictured above are the loaves after 15 minutes - rotated around in the oven to ensure even baking & color...
Beautiful!
Shiny & glossy!
So pretty! Definitely a hearth style bread!
The ends of each became a bit too dark...
Wonderful crumb...
& one large, irregular air hole similar to French or Italian bread...
Great with marmalade & jam...
& even better as crostini - pesto, sun-dried tomatos, black olives & fresh cherry tomatos...

The three day process was worthwhile...The crust of the bread was much different than other previously made...a more crispy, crunchy crust - yet think & chewy... I will definitely be making this wonderful bread again!