Ingredients:
250g ricotta made out of sheep milk whey (typical in Sicily)
2 medium eggs (roughly 100/120g)
80g whole milk
20g vital wheat gluten (skippable but recommended)
180g stone ground semolina flour (ancient grain from organic culture)
150g bread flour
100g whole stoneground wheat flour (for a rustic touch, I used an ancient Sicilian grain again)
30g olive oil
Procedure:
Mix all the ingredients in a stand mixer. Form a tight ball. Make it rise for 2 hours. De gas the dough, then shape it into a rectangle and roll it onto itself to shape it into a tube. Put the dough in a greased loaf pan and make it rise again for roughly 30/40 mins. Top it with seeds (if you want) and spray a generous amount of water over the top of the dough. Bake at 200 degrees Celsius (or roughly 400 Fahrenheit) for 35/40 min.
All the grains I used (except for the vital gluten) come from my region (Madonie) and are made with sustainable crops and growing methods.
In Sicily we have the tradition to give back to the soil and to nature what they gave to us.
by Snoo88071
18 Comments
ps: I forgot to say I also added 30g of sicilian citrus honey! Granulated sugar works fine too.
Oh that looks so freaking good
That looks awesome. I might have to make this. Thanks for sharing
Sheep whey ricotta is not available in my country. Would cow’s milk ricotta work ok?
As an aside – I had to look up where you’re from and that is seriously a beautiful area. I really need to visit Sicilia
This looks amazing!! May I ask about the size of the pan? Where did you find it?
It looks awesome, so incredibly soft. Is this your own recipe? I have Sicilian roots (from my father) and I never heard of anything like that. I want to try it though!
Listen all y’all it’s a ricottage
😍😍😍😋
Looks great ! Did you use yeast ?
ricotta made from sheep milk whey must give such a unique damn flavor!
Sproingy!
That looks awesome. Can I ask what you are using to get the nutrition facts?
My Sicilian ancestors compel me to make this!! Looks great, I’ll try making this! (My Grandmother was from Santo Stefano di Camastra)
The bounce-back after the squeeze is blowing my mind.
Thank you for sharing! I wanted to take a big bite through my phone!! 🍞🤪
Not a bread nerd. But I do love fresh bread and home made bread from my neighbor….
On that note.
– does the bounce back after you squish the bread symbolize something? Good crumb? Proper fermentation?
Thanks for any and all advice.
It looks delicious, amazing job!
And thank you for adding the recipe and the videos – so many people don’t bother.