Our second Italian bread in The Bread Baker’s Apprentice, Pane Siciliano is recipe #23 in the BBA Challenge. New in the process is the use of semolina flour, a flour made of durum wheat which is often used in making pasta. It is a slightly gritty flour and has that distinct yellow cast to it you can see in your standard spaghetti and which adds not just colour but extra aroma and flavour, says Mr Reinhart. This is an enriched bread, having the addition of a little olive oil and honey.
I’m looking forward to the final product to see how this works out.