Pane Siciliano Semolina

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Preparation info
  • Makes

    4

    loaves
    • Difficulty

      Medium

    • Ready in

      19 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Ingredients

Ingredient Amount Baker’s Percentage
For the poolish:    
Bread

Method

Prepare the mise en place for the poolish.

To make the poolish, combine the bread flour and water with the yeast in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 12 to 14 hours.

When ready to make the final dough, prep