Traditional Sicilian bread (pane siciliano) Sourdough method

מצרכים

• 350 g semolina flour
• 270 g water
• 140 g active sourdough starter
• 8 g salt
• 20 g olive oil
• Sesame seeds for coating
• ☀️ Warm fermentation: 5 hours at 23–25°C (73–77°F)
• ❄️ Cold fermentation: 16 hours in the fridge
• Process 👇🏻
• 🫙 Feed your starter and let it reach its peak—it should be strong, active, and bubbly before mixing the dough.
• ❗️You can feed your starter:
• In the morning: about 5–6 hours before mixing at a 1:1:1 ratio (starter : water : flour), or
• The night before: at a 1:5:5 ratio.
• Keep in mind that fermentation times may vary depending on your room temperature.
• 1. Mix the water, starter, flour, and salt until fully combined.
• Cover and let rest for 1 hour.
• 2. Add the olive oil and mix until it is fully absorbed into the dough.
• Rest for 1 hour.
• 3. Perform 3–4 sets of coil folds at 40–60 minute intervals. (I did 3.)
• ❗️Allow the dough to fully relax before performing the next coil fold.
• 4. After the final coil fold, let the dough rest for another 40–60 minutes.
• 5. Shape the dough into a batard (oval) or boule (round).
• Lightly moisten the surface of the dough with water, then coat it generously with sesame seeds.
• Place the dough seam-side up in a floured proofing basket and refrigerate overnight.
• Next Day:
• Turn the dough onto parchment paper seam-side down and score.
• 🥘 Dutch Oven
• Preheat the oven to 250°C (482°F):
• Bake covered for 20 minutes at 230°C (446°F)
• Remove the lid and bake for another 15–20 minutes at 200°C (392°F) until golden brown
• 💨 Baking Stone / Steel (Open Bake):
• Preheat the oven to 250°C (482°F)
• Bake with steam for 20 minutes at 230°C (446°F)
• Release the steam and bake for another 15–20 minutes at 200°C (392°F) until golden brown
• Let the bread cool completely before slicing and enjoy! 🤍
• If you enjoyed this recipe, save it for later and share it with someone who loves baking! 🤍🌾
• #sourdoughbread #semolinabread #sourdoughstarter #summer