durum

Pane Siciliano is a traditional bread from Sicily made with durum wheat (semolina), sometimes a little olive oil (as I do in this recipe), and even sweeteners such as honey or barley malt syrup. The flavor is nutty, sweet, and with a buttery mouthfeel, thanks to the olive oil. The sesame seeds densely coating the exterior bring a peanut butter-like flavor and nuttiness that I find irresistible.

Pane Siciliano (Semolina and Sesame Sourdough Bread)

durum flour

water

ripe sourdough starter (100% hydration)

extra-virgin olive oil

fine sea salt

ripe levain

Levain

(9:00 p.m.)In a small bowl mix the Levain ingredients. Cover the jar and keep it at a warm temperature overnight.

Autolyse 

(8:00 a.m)In a mixing bowl, add the Autolyse ingredients until no dry bits remain. Cover the bowl and let rest for 1-hour.

(9:00 a.m.)Add the salt and levain to the top of the dough in autolyse and use a splash of the remaining water to moisten. With wet hands, mix thoroughly. Add the remaining water if the dough feels like it can handle it. Knead the dough for a few minutes using either the slap and fold technique or folds in the bowl until the dough smooths and becomes elastic. Transfer the dough back into the bowl. Spread the olive oil over the top and pinch it into the dough. Mix the oil into the dough by folding it up and over for 3 to 4 minutes. Transfer the dough to a bulk fermentation container and cover.

Bulk Fermentation

(9:30 a.m. to 12:30 p.m.)This dough will require 2 sets of stretches and folds during bulk fermentation at 30-minute intervals. After the second set, let the dough rest, covered, for the remainder of bulk fermentation.

Divide and Preshape

(12:30 p.m.)Scrape the dough out to a clean work surface. Use water and a wet hand, and your bench knife, divide the dough in half. Lightly shape each half into a round shape and let rest for 30 minutes, uncovered.

Shape

(1:00 p.m.)Place a baking sheet or clean kitchen towel next to your work surface and spread an even layer of white sesame seeds on top. Flour the top of the preshaped round and your work surface. Using your bench knife, flip one of the rounds over onto the floured area. Using floured hands, shape the dough into a bâtard. Transfer the shaped dough, seam-side up, to the pan with sesame seeds and rock it back and forth so the seeds stick. Gently transfer the dough to an 11-inch long proofing basket, seam-side up. Repeat with the remaining round.

Proof

(1:30 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic, seal, and place into the refrigerator overnight.

Bake

(The next day, 9:00 a.m.)Place an oven rack in the bottom-third of the oven with a baking surface on top and preheat to 450°F (230°C). Take one of the proofing baskets out of the fridge, uncover it, and put a piece of parchment paper over the basket. Place a pizza peel or inverted baking sheet on top of the parchment, and using both hands, flip everything over. Remove the basket and score the dough. Repeat with the other basket. Slide the dough into the oven, side by size. Steam the oven by pouring ice into the preheated pan at the bottom of the oven. Bake for 20 minutes. Vent the oven of steam by removing the steaming pans.  Continue to bake for 35 minutes more. When done, the loaf should have an internal temperature of around 204°F (95°C), and the crust should be golden-colored. Let the loaves cool on a wire rack for 1 to 2 hours before slicing.

Friselle are a traditional Italian bread that’s double-baked and typically shaped like a ring. Like a rusk, double-baking results in bread with an exceptional shelf life. They are very crispy and hard, meant to be softened with water, olive oil, or another liquid before topping with vegetables, cheeses, or meat.

Sourdough Friselle (Italian Rusk)

whole wheat flour

finely milled durum flour

diastatic malt powder (optional)

ripe sourdough starter, 100% hydration

Mix &#8211; 9:00 a.m.Place the water, flour, sourdough starter, salt, and optional malt in a large bowl. With wet hands, mix thoroughly until no dry bits remain. Next, strengthen the dough for a few minutes by grabbing the dough in the bowl with one hand, folding it over to the other side, rotating the bowl a bit, and repeating. For this dough, I kneaded for about 5 minutes until the dough smoothed and became elastic.

Bulk Fermentation – 9:30 a.m. to 12:00 p.m. (2 hours 30 minutes)At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 2 hours and 30 minutes. Because this dough has lower hydration and is rather firm, it does not require any stretches and folds during bulk fermentation.

Divide and Preshape – 12:00 p.m.Line a half baking sheet with parchment paper. Gently scrape the dough from the bulk fermentation container to a clean work surface. Divide the dough into eight 165g pieces. Preshape a piece of dough into a tight ball, similar to preshaping pizza dough or dinner rolls. Ensure the ball has a smooth, uniform surface on top with the seam on the bottom. Transfer the preshaped ball to the prepared baking sheet. Repeat for each piece of dough. Cover and let rest 30 minutes.

Shape – 12:30 p.m.Gently transfer all of the preshaped balls to your work surface. Line another half baking sheet with parchment paper. Working with the first ball of dough in front of you on your work surface, use your index and middle fingers to punch a hole in the center down to the work surface. Pick up the piece of dough and use your thumbs to push through the other side, making a hole in the middle. Stretch the dough out to exaggerate the hole. Transfer the ring to one of the baking sheets and repeat with the remaining pieces of dough. You should have four rings on each baking sheet. Cover the baking sheets with plastic covers or reusable bags.

Proof – 1:00 p.m. to 3:00 p.m.At room temperature, the friselle dough will need 2 to 3 hours to proof.

Bake – 3:00 p.m.The dough is ready when it&#8217;s puffed up, and a gentle poke slowly, but not completely, springs back. Place one oven rack in the bottom of the oven and one in the top third, and preheat to 450°F (230°C). Uncover the baking sheets and slide them into the oven. Bake for 15 minutes, rotating the pans from back to front and switching racks halfway through, until friselle are lightly browned on top and begin forming a crust (see image below). Remove the baking sheets from the oven, reduce the temperature to 325°F (160°C), and let the friselle cool for 5 minutes. Using a fork, insert the tines into each friselle all around to split it, then gently pry it open. Place each half, open side up, back on the baking sheet. Repeat with the remaining pieces of dough. Return the baking sheets to the oven and bake for 45 to 60 minutes. The friselle are done when the exterior edge and inner circle are colored a deep brown and have no give when poked.

https://www.youtube.com/watch?v=NNEoi4q1HZY

Shaping pizza dough into tight balls sets you up for the perfect pizza crust later. It is the step right before proofing, and forming the dough into a tight ball keeps the dough organized while it's relaxing during proofing.

➡️ FULL SOURDOUGH PIZZA RECIPE
https://www.theperfectloaf.com/sourdough-pizza-dough-and-recipes/

🫙 EQUIPMENT
Pizza dough proofing container (affiliate):
https://amzn.to/3xWF0Rr
Pizza peel (affiliate):
https://amzn.to/3Rixyar
All my favorite baking tools: 
https://www.theperfectloaf.com/my-bak...

🎥 CHAPTERS
00:00 Intro
00:18 Folding dough
00:27 Pinching dough
00:40 Tightening outside skin
01:05 Finished ball

#sourdough #pizza #theperfectloafcookbook

The best way to shape pizza dough balls

Easy Extruded Pasta Dough with Fresh Milled Flour delivers fresh, flavorful pasta with minimal effort. Perfect for any extruder, this recipe combines fresh milled flour for a rich taste and smooth texture, ideal for homemade pasta.

Easy Extruded Pasta Dough with Fresh Milled Flour

500 g Fresh milled durum (or Kamut)

Egg (50 grams)

(1.5

Water

Start by milling your durum wheat to get 500g of fresh flour. Set up your Philips Pasta Maker Machine according to the manufacturer’s instructions. Choose your desired pasta shape attachment and attach it to the machine before starting the mixing process.

Mill flour

Add the fresh milled durum wheat flour and salt to the pasta maker. In a separate bowl, beat the egg and mix it with 140g of water. Gradually add the water mixture to the pasta maker as it kneads the dough. The dough should reach a consistency similar to sand. If the mixture looks more like dry flour, gradually add more water, a little at a time. Pause the machine and squeeze some dough in your hand; if it stays clumped together, you've reached the right consistency.

Once the ingredients are fully mixed and the dough has come together, the machine will beep to indicate it’s done mixing. Turn off the machine manually after it beeps. Let the dough rest in the machine for 20-30 minutes. This allows the flour to fully hydrate and the gluten to relax, making it easier to extrude.

Rest

After the resting period, turn the machine back on and allow it to go through the full mix and extrude cycle. Use a bench scraper or the included scraper that came with the machine to cut the pasta to your preferred length as it comes out.

Extrude pasta

Bring a large pot of salted water to a boil. Add the extruded pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it.

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The most viewed durum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine