Pane Siciliano: BBA Challenge

Transfer the dough to the counter and using a bench knife, gently divide it into 3 equal pieces.

Shape as for baguettes (page 74).  For more details on shaping baguettes, refer to this post https://www.breadexperience.com/french-baguettes-bba-challenge/ 

First form the dough into a batard shape. Gently pat the dough into a rough triangle.  Then, being careful not to degas the dough, fold the bottom third of dough, letter style, up to the center and press to seal, creating surface tension on the outer edge.

Fold the remaining dough over the top and use the edge of your hand to seal the seam closed and to increase the surface tension all over.

After the batards have rested, lift the dough and gently pull it out from the ends.  This dough was so wonderful that the baguettes just slid right into form.

Crease the dough down the middle and fold it like a letter.  Seal the crease against the counter to create surface tension. 

Working from the center of the loaf and moving to the outside edges, gently but firmly rock and roll out the dough to extend it to about 24 inches.  Be careful not to degas it too much.   Working from each end simultaneously, coil the dough toward the center, forming an S shape.  I loved this part!  

Now shape the other two loaves.

Place the loaves on a baking sheet lined with parchment paper sprinkled with semolina.  I put all 3 loaves on the same baking sheet but you can bake them separately if you like.  Mist the loaves with water. Then sprinkle sesame seeds on top of each loaf.

Spray the loaves with vegetable spray, cover them with plastic wrap or a food grade plastic bag, then place the pan in the refrigerator overnight.

The next day, take the loaves out to finish proofing.  I took them out a few hours before I planned to bake them to take the chill off.

To determine if the loaves need further proofing after you take them out of the refrigerator, gently poke the dough.  This is fun!

If the dough springs back quickly, leave the pan out, still covered, for a couple of hours, or until it rises more.  The dough should stay dimpled when poked, and the loaves should be nearly twice as large as when first shaped.

Preparing the Oven for Hearth Baking

Uncover the bread dough and place the pan in the oven.  Bake the loaves for 30 minutes, rotating the loaves for even baking about halfway through the baking cycle.  For detailed instructions on hearth baking, including using the steam pan and spraying the oven walls with water at 30-second intervals, refer to the post on Pain À l’Ancienne Baguettes.

If the loaves are touching, gently separate them.  I had to remove the pan from the oven to separate them.  Then I rotated the plan and placed it back in the oven to finish baking. 

Continue baking for 10 to 15 minutes more until the loaves are a rich golden brown all over.  If you see light or white sections of dough, extend the baking time for a few extra minutes to maximize color and flavor.

Remove the plan from the oven.  Transfer the loaves to a cooling rack.  Cool for at least 45 minutes before serving.  Once the loaves had cooled, I decided to try Peter Reinhart’s suggestion for slicing this bread.  I cut it lengthwise down the middle.

Then, I laid the cut side down on the cutting board and sliced it into 3/4-inch-thick slices across the width. You can do this either straight down or on a slight diagonal.  I think I did a little of both.

See all of these slices!  I ate them all – not at once but throughout the day!  They were really good with butter and with pear butter and with citrus marmalade.

Here are the other two breads.  I just love the way these loaves look!

I put the other loaves in a plastic bag to keep fresh for a couple of days if they last that long. One of the loaves will probably go in the freezer to enjoy another day.

Thanks for joining me this week in the Bread Baker’s Apprentice Challenge.