Pane Siciliano Variation · Sourdough Improvement

Pane Siciliano Variation

I haven't tried the Pane Siciliano since the first version that I had to dump into a loaf pan. So still nervous about it, I took the V2 recipe and modified for even lower hydration and replaced 20% flour with bread flour.

I think it's about 65% hydration in the end. Much easier to work with and I love it! But might be slightly too low hydration. I'll increase to the V2 recipe next time and keep the bread flour to see how that goes, and continue testing.

Same day bake (I know! He's going to tell me I should have cold proofed and I'll ignore him 🤣)

Pasta Madre:

20g Starter (50%hydration)

28g water

36g Fine Durum flour

Dough:

100g pasta Madre

230g water

336g Fine Durum flour (Polselli)

85g Bread flour (KA)

Mix:

25g water