{"id":368,"date":"2010-06-08T20:43:42","date_gmt":"2010-06-09T03:43:42","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=368"},"modified":"2010-06-08T20:43:42","modified_gmt":"2010-06-09T03:43:42","slug":"pane-siciliano","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/pane-siciliano\/","title":{"rendered":"Pane Siciliano"},"content":{"rendered":"<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/panesiciliano_0000.JPG\" class=\"mt-image-none\" style=\"\" height=\"360\" width=\"480\" \/><\/p>\n<div align=\"left\">As you can see, this was a uniquely shaped bread.&nbsp; It also took 3 days to make.&nbsp; Day 1 was for the <i>biga<\/i> (pre-ferment).&nbsp; On day 2, the rest of the ingredients were mixed and the loaves were shaped.&nbsp; To shape the loaves, I divided the risen dough into 3 similarly sized pieces and shaped them as I would a baguette.&nbsp; Then I curled them in on opposite sides of the loaf to make the S-shape of the loaves.&nbsp; A spray of water and sprinkling of black sesame seeds on top, and the loaves were placed in the refrigerator to retard overnight.<\/p>\n<p>Day 3 was finally baking day<i> <\/i>and it was worth it.&nbsp; This bread was amazing.&nbsp; A nice nutty flavor from the long ferments.&nbsp; I definitely look forward to making this again.<\/p>\n<div align=\"center\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.rhinoblues.com\/thoughts\/upload\/images\/panesiciliano_0002.JPG\" class=\"mt-image-none\" style=\"\" height=\"270\" width=\"360\" \/><\/div>\n<\/div><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>As you can see, this was a uniquely shaped bread.&nbsp; It also took 3 days to make.&nbsp; Day 1 was for the biga (pre-ferment).&nbsp; On day 2, the rest of the ingredients were mixed and the loaves were shaped.&nbsp; To shape the loaves, I divided the risen dough into 3 similarly sized pieces and shaped &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/www.rhinoblues.com\/thoughts\/2010\/06\/pane-siciliano\/\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16],"tags":[61,59,108],"class_list":["post-368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","tag-bba","tag-breads","tag-pane-siciliano","item-wrap"],"jetpack_featured_media_url":"https:\/\/www.rhinoblues.com\/thoughts\/upload\/\/app_1_220086724709892_1567717122.gif","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":0,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media\/1327"}],"wp:attachment":[{"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rhinoblues.com\/thoughts\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}