Tasty Kitchen: A Happy Recipe Community! Sicilian No Knead Bread This Sicilian no knead bread recipe holds a solid place on my short list of favorite no knead recipes. Huge thanks to its creator Ed Pillitteri from Seattle, who is generously sharing it with us. Serve with spaghetti, eggplant parmesan or lasagna and watch your family or guests weep with joy. Ed Pillitteri – Sicilian No Knead Creator That’s the good news. On the flip side, some of its ingredients are not easily found in most grocery stores. Update: See Ed’s comment below about doing a search for “Golden Temple Durum Atta Flour”. The other not so common ingredient is barley malt syrup. If you’ve made it this far and are actually ready to start baking, congratulations, the rest is relatively easy. Following is the recipe, instructions and a two part video thrown in for good measure. No Knead Sicilian Style Bread 300 grams (~2 cups) Durum flour (not semolina for pasta) 120 grams (~1 cup) White bread flour 1 1/2 tsp. Mix the two flours, salt and yeast in a bowl. Notes: Ed later added this:
Sugarcrafter Thom Leonard Country French Boule recipe Hole-y-ness: I've been asked how I get the big holes, and how I fold. Whether you are working with a bread dough that uses commercial yeast, or with sourdough, the same principles seem to apply from what I've experienced. Obviously, there are others here more experienced in sourdough who may have different techniques. It depends on what works for you. What gives me the big holes is to use a very wet, soft dough, fold it 2-3 times for the first 60-90 minutes of fermenting to strengthen the gluten, and when you're ready to shape, VERY GENTLY pour it out onto your counter, VERY GENTLY fold the sides into the center to gather it up into a boule without degassing it in the least, flip upside down in your hand and tighten it into a boule by pinching the seam underneath closed. I really like this bread, I just made it again this past weekend and it came out equally well as it did in the photo at top. Thom Leonard’s Country French Bread (from "Artisan Baking " by Maggie Glezer)
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