-
1
In a large bowl, dissolve the yeast in the warm water, permitting it to activate for 15 minutes.
-
2
In a medium bowl, whisk together 3 tablespoons of the olive oil, sea salt, and tepid water and add it all to the rested yeast.
-
3
Mix the semolina and all-purpose flours together and add them, in three doses, to the yeast mixture, beating well after each addition.
-
4
Turn the dough out onto a floured surface and knead it for a minimum of 10 minutes or until the dough develops a satiny finish.
-
5
Transfer the dough to a bowl with the remaining 1 tablespoon of olive oil, rolling the dough around in the oil, coating it well.
-
6
Cover the bowl with plastic wrap and permit the dough to rise for 1 1/2 to 2 hours or until its size doubles.
-
7
Punch down the risen dough and knead it again for a minute or two, then let it rest for 15 minutes.
-
8
These last two steps are to give the high-gluten semolina an extra-vigorous workout.
-
9
The Sicilians, as you might imagine, exercise their fantasy even unto the shaping of their breads.
-
10
No form is too intricate.
-
11
However, the fornaio in Piana degli Albanesi is a tranquil sort of fellow who simply pummeled his good yellow dough into great rounds, painted them with a bit of egg white, and pressed sesame seeds generously over the breads surfaces before heaving them into the his wood-fired ovens.
-
12
Divide the dough in two (or even three pieces, if youd like) or work with it as a whole.
-
13
In any case, shape the dough into a round form, using cupped hands to stretch the dough, turning the excess under and forming a taut skin over the breads dome.
-
14
Line metal baking sheets with bakers parchment and sprinkle the paper lightly with semolina.
-
15
Position the loaves on the sheets.
-
16
Paint the foamy egg white over the surface of the breads, coating them well, then gently pressing the seeds overall.
-
17
Cover the shaped breads with a clean kitchen towel and permit them to rise for 1 1/2 to 2 hours, or until their size has doubled.
-
18
Preheat the oven to 450 degrees, with baking stones, if desired.
-
19
Just before sliding the loaves onto the stones, sprinkle the stones with semolina or fine cornmeal.
-
20
Alternatively, place the loaves on the metal baking sheets in the oven.
-
21
Bake the loaves for 10 minutes, reduce the temperature to 400 degrees, and bake the breads for 20 to 30 minutes more, depending on the size of the loaves.
-
22
Remove the breads to cooling racks.
-
23
To help crisp the crust of these breads, place a dozen or so ice cubes in a baking pan on the floor of the oven just before sliding in the breads.
-
24
This creates a steamy, humid environment for a few minutes, usually long enough to help form a good crust.
-
25
Or one can choose to directly spray the breadsusing a plant mister filled with ice water.
-
26
Three or four good mists, three times during the first 8 minutes of baking, is the formula.
