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Il Pane Siciliano All’ Olio Da Olive

by | Dec 5, 2014 | Bread, Semola

When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with sourdough and olive oil. I used my stock levain of wheat, with the durum making up the rest of the dough's flour. The loaf below was retarded overnight, and had a low profile, but the crumb and taste were superb.

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