Pane Siciliano

                    

Ingredients:

For the starter:

For the dough:

Preparation:

For the starter:

In a bowl, combine the flour, salt, sugar and yeast, mix until getting a soft dough.

Knead in a floured work surface for around 4-6 minutes.

At this point, the dough should be soft and pliable but not sticky. Lightly oil a bowl and put the dough in it.

Cover with plastic wrap and let it rise at room temperature for 1 hour, or until the volume has increased to 1 1 / 2 times the original.

Take the dough out from the bowl, knead lightly and put them back into the bowl.

Cover the bowl and let it overnight in the refrigerator.

For the dough:
The next day take the bowl out from the refrigerator, divide the dough into about 10 pieces, so the dough can faster reach room temperature, let stand 1 hour.

In a bowl, combine the flour and the durum wheat  flour, salt and yeast.

Add th
e starter, oil, honey and water.
 
M
ix at low speed. If the dough is too dry add water, it should become a softer smooth, sticky dough.

With the machine knead for 6-8 minutes or until getting a soft but not sticky dough.

Make the dough into a ball, and place into a lightly oiled bowl, cover with plastic foil and let it rise for 2 hours or until double volume.

Divide the dough into 2  equal size pieces.Form like baguettes about 60 cm long.

Form into the next shapes:

Mafalda: Curl the rope up like a fire hose on a rack, leaving a 12 cm tail. Place the tail on top of the accordian-like dough.

Occhi di Santa Lucia: Place the rope on the counter and start coiling the two ends up, working from opposite directions, so that you have an S shape with spirals in the loops.

Place
in baking sheets with parchment paper and sprinkle with semolina. Place the two loaves of bread on it, spray the surface with water and

Sprinkle with sesam seeds. Then spray with vegetable oil and the cover loosely with kitchen foil. Place overnight in the fridge.

The next day remove the baking sheets from the fridge, let them reach room temperature and double volume (1 hour).

Bake in a previously pre-heated oven at 180°C for 50 minutes or until done.