tag:blogger.com,1999:blog-7707422469322157202.post5473302463414013307..comments2024-02-28T01:14:50.108-08:00Comments on Girl Meets Rye : Pane Siciliano (and A New Michette)Francehttp://www.blogger.com/profile/01123188752355883535noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7707422469322157202.post-55710060555121402522016-10-23T20:12:38.120-07:002016-10-23T20:12:38.120-07:00Awesome post, and a lovely bread.
How does the fl...Awesome post, and a lovely bread. <br />How does the flavor compare to something such as a hard red winter wheat? Any bitterness? I saw you mentioned the 'touch of acid'.rhhttps://www.blogger.com/profile/08027045107097871480noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-50394097006103452652016-09-16T16:15:12.564-07:002016-09-16T16:15:12.564-07:00This comment has been removed by the author.Steven Sharafianhttps://www.blogger.com/profile/03701383644454538598noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-8194451482978079222015-02-21T13:49:22.386-08:002015-02-21T13:49:22.386-08:00likely not. that flour has been aged, which will a...likely not. that flour has been aged, which will affect the outcome, and you would still have to bolt. also, the grind may be more or less fine. it's hard to tell unless i was actually working with the flour.<br /><br />thank you for loving the blog!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-49426183773325449092015-01-02T11:41:09.753-08:002015-01-02T11:41:09.753-08:00This looks great! In fact it was your blog that f...This looks great! In fact it was your blog that first taught me how to bake artisan-quality bread. It's way easier than I thought, letting the gluten develop on its own instead of kneading tirelessly only to find dense brick crumb. I just found some Community Grains Hard Amber Durum Flour at my store. Do you think it will work like your home-ground durum berries? Thanks again for the fantastic blog.Davidhttps://www.blogger.com/profile/13266744155796452124noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-31144812219020394052014-08-05T08:10:32.193-07:002014-08-05T08:10:32.193-07:00Well, I think the flour would not be fine enough, ...Well, I think the flour would not be fine enough, and you would end up with a very hard, heavy, unpleasant loaf (I am assuming you are talking about using semolina flour as you find it in the market). I would personally make up the loaf with partial bread flour or high extraction flour. I've worked with semolina before, and it can make a really tough loaf with a dry, coarse crumb. Alas, you can always try it!Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-78662821945200600742014-08-05T04:24:02.164-07:002014-08-05T04:24:02.164-07:00hey France,
Do you think the loaf would work if y...hey France, <br />Do you think the loaf would work if you can't mill you own flour? Shanhttps://www.blogger.com/profile/16442249134315030284noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-64472661269570174272014-08-03T18:12:59.961-07:002014-08-03T18:12:59.961-07:00Hi Ian. Yeah, your mill definitely gets a workout ...Hi Ian. Yeah, your mill definitely gets a workout with successive millings. Luckily this mill is a powerhouse (knock on wood). I did let it rest for a few minutes between milling the second and third milling.<br /><br />You're welcome! Thank you for writing! (I love your grits and cheese loaf :)Francehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-43449874249825983822014-07-29T05:40:47.771-07:002014-07-29T05:40:47.771-07:00Beautiful bread...I love durum wheat and have made...Beautiful bread...I love durum wheat and have made a 100% version using KAF Durum flour but never have used freshly milled. I have not found a good affordable source for durum berries here in the USA yet and I'm afraid my mill will not be as successful as yours with the second and third milling.<br />Thanks for sharing your experimentation on these awesome looking loaves.<br /><br />Regards,<br />IanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-2923144491918638472014-07-21T10:02:26.925-07:002014-07-21T10:02:26.925-07:00Hi Samuel! A fellow writer. I love this, indeed. W...Hi Samuel! A fellow writer. I love this, indeed. Well, I am happy to hear that you were able to read through without swooning. This loaf was challenging, to be sure. I have worked with semolina, so, quite familiar with its peevishness. I knew already that to employ it wholly as semolina would end in flames and tears. I had a large bag to contend with, see, and it was one of those moments where I was directed by some intuition. I had this strong feeling that there was some way to tame this grain. I wondered how the Sicilians might have approached it, dove into the collective unconscious, so to speak. Known for their ability to tame the most acerbic of ingredients. I ran across the word 'rimacinato', in reference to this grain. Most websites were written in Italian, and those in English only gave brief mention to the type of flour used to make fully durum loaves. Things began to pull together, but I knew that there was more to it than remilling the flour. I knew that this must be the southern Italians' idea of bread flour, thus my hunch that commercially made rimacinato is likely just white flour made from durum rather than hard red or white wheat. Still, the light switched on. If white flour must be remilled to make it conducive to bread baking, then I must be able to ask the same of the whole grain. Thus, my Pane Siciliano was happily born.<br /><br />It's one of my favorite loaves. The crumb is tender and moist beyond comprehension, and the crust is so tender that it's hard to believe it's a fully durum loaf. I have indeed baked up durum loaves that employ a small percentage of the stuff (20%), and still arrive at tough crusts. So, this was a sincere victory, and I am happy that I am able to share it on the net, because there is an abysmal pool of information from where to draw if one is seeking to work with this grain.<br /><br />There is no grain that compares to durum thus far. The feel of it is grainy with no immediately perceptible gluten development. It was only with my first two loaves at the completion of final fermentation that I was able to feel some relief: the loaves rose beautifully, even if the inherent graininess was visually evident straight through the final stages of fermentation.<br /><br />Aside from the challenge of the obvious nature of durum, the hydration here was tricky. When you work with this grain, you will be astounded how thirsty it is, requiring an astonishing amount of water at dough makeup. I tried to lessen the hydration with some loaves, because working with this wet dough proved a further challenge, but that ended in less than pleasing results. One must employ adequate hydration, that is to say, a rather high hydration, if one is to find success with this bread. You will simply have to deal with the difficulties that come with working with a high-hydration dough. It was interesting, to boot, to find how completely sodden the proofing cloth was at the end of final fermentation. In short, there is no other grain that behaves as durum. It is in a singular class.<br /><br />Let me know how yours turns out. I find myself thinking of this bread now, craving slices of it. If it is one of peasant ancestry, it is the king of its kind.<br /><br />xo<br /><br />foFrancehttps://www.blogger.com/profile/01123188752355883535noreply@blogger.comtag:blogger.com,1999:blog-7707422469322157202.post-81477870598347002892014-07-21T03:59:26.730-07:002014-07-21T03:59:26.730-07:00After discovering that a 100% durum loaf was here ...After discovering that a 100% durum loaf was here being attempted, I braced myself for a tragedy. Loins girded, I read on with bated breath, waiting for durum's great hamartia to manifest and spoil the whole parade; I had a consolatory post all-ready to follow the inevitable concession speech.<br /><br />But soft ! You totally nailed it ! And I've gotta say, these loaves aren't just serviceable anomalies; they are some of the swarthiest, most handsome devils I've hitherto seen featured on your blog. I love the color-play of the crust and crumb . . . the dark golden softness of the latter is veritably and beautifully encased by this deep, rich, caramel corona of a crust. And I'm super-impressed by the crumb . . . really looks like a delight to eat; it is surely a delight to behold.<br /><br />Is there any grain you've worked with before that compares to durum? Or does it belong to a category all its own? Thanks for sharing the adventure !<br /><br />SAnonymoushttps://www.blogger.com/profile/03395837758887498989noreply@blogger.com