next day traditional sicilian bread
Next-Day Traditional Sicilian Bread
This recipe works best with our Superstone® Sicilian Pizza Stone.
1 ½ cups warm water
1 tsp active dry yeast
3 ½ cups fine durum semolina flour
1 ½ tsp salt
1 tbsp olive oil
½ pound of sesame seeds
Combine the ½ cup of water, the yeast, and the ½ cup of flour in a stand mixer. Stir well, allow to ferment for 20 minutes.
Add the remaining cup of water, the salt, and the remaining flour (as needed) and mix on medium speed until you have a slightly tacky, sticky ball of dough: Let the dough rest in the mixer for 5 minutes, then mix again on medium speed for another 3 or 4 minutes.
Transfer the dough to a lightly oiled bowl, then cover the dough with plastic wrap and allow to rise. After the dough has risen, punch it down, place it in a plastic container or a bag, and refrigerate the dough overnight.
The next day, take out the dough and transfer it to a bowl, and then cover it up, warming up the dough to room temperature.
On a lightly floured work surface, knead the dough for 4 minutes or so, shaping the dough into a 10” ball and place on a parchment-lined baking sheet or baking peel. Cover and allow the dough to rise until it has doubled in size.
Preheat the oven to 450°F. Place the Pizza Stone in the oven 30 minutes prior to baking the bread.
Score the top of the dough with a lame, razor or sharp knife.
Brush the top of the dough with olive oil, sprinkling the sesame seeds evenly over the top.
Take the dough off the peel, placing it and the parchment paper directly onto the Pizza Stone. Bake for 20 to 40 minutes or until the bread is nicely browned, sounding hollow when tapped.
Halfway through the baking, gently remove the parchment paper from under the dough. When done, transfer the bread to a wire rack and cool completely.