BBA: Pane Sciliciano
This boys and girls was the first of what I am going to assume to be many three day breads. Yes you read that right from start to finish three bloody days. Although actually it was pretty easy since Heather did most of the work and I spent my time plopped in front of the couch being a lazy bum.
This bread also is the first bread to use semolina flour (truthfully have no clue if this is a good or bad thing and I really did not notice that much taste wise). I am hoping that many more breads use semolina because I uhh…somewhat overbought. We could only find it at one place which was the co-op so figured why the freak not buy almost every bloody (yes I am in a Halloween mood) bag. I may have left one or two bags because I did not want bad baking juju from being that guy.
Oh yeah anyone in Northern Indiana have kids who want to earn money by showing up and raking leaves? I will pay in cash or flour.
Finally do you think I have enough flour?
Why not bust out the fancy panini press and make a grilled cheese sandwich….
your bread always looks just amazing - and this is no exception!!
That panini looks mighty tasty, I’d like one after raking the leaves. I need to start conning my cousins kids to come over & rake mine
I’m dying for the grilled cheese sandwich. It looks wonderful. Nice looking bread too. I have so many different flours that I’ve decided I need to make the recipes featured on the back of the bags just to use some of them (really just my alternative flours that I bought for just one recipe and now sit in my crisper drawer in the refrig).
So beautiful! I love the black sesame seeds you chose for the topping! I don’t think you can have too much flour, but I buy mine in the 25-lb bags, so I might be biased. In any case, you’ll go through all those wonderful varieties quickly, and I can’t wait to see what you make! (I loved your pizza a couple posts back as well. Mmm.)
It’s nice to know that I’m not the only flour freak out there…lol. (The folks at King Arthur’s blog actually twittered about my problem a few months ago!)
Great looking pane siciliano and panini!
oh wow great bread and yummy paninis I adore them
Thanks for stopping by Jeff…and that panini sure looks delicious!
Semolina flour isn’t a bad thing at all..infact better than all purpose as its got a higher fibre content. I use half of it with the regular flour in my breads
We are in mourning for our dead panini maker. Seeing yours makes me want to hurry up and get a new one.
Great baking! Welcome to the ranks of people with more flour than friends…
You need to share some of that flour, Jeff. But then again, you’ll be baking bread for like, forever–so you’ll most likely need all of it.
Nice loaf and sandwich, too!
There’s not such a thing as too much flour! I would rack your leaves, but I think I’d spend more money on gas than what you’d pay me for the job, hehe.
Jeff, you still impress me with your break making abilities. I think you definitely need more flour, it looks like you don’t have nearly enough
p.s. I will rake the leaves and you can pay me in grilled cheese.
Bread making….I meant bread making….I can’t spell in the morning, sorry!
That is about the same amount of flour I have. And I never have enough.
Oh my you have lot’s of flour. I love bread making. Great job!
I can’t believe how much flour you have! The bread looks delicious - 3 days is a long time but it looks like it was worth it!
Bread looks delicious. I probably have just as much flour stocked up.
I’ve got you beat for flour count by at least 3 times but you do have some interesting flours!
Bread looks fabulous though and there is nothing better then grilled cheese!
Oct 26th is your last bread post. What about the Panettone? I say skip it move on to pizza.