Hey there, I'm Moses!
I’ve been baking a lot of traditional Sicilian bread, but recently I’ve been exploring a lot of other types of bread, such as pita and Tampa-style Cuban bread, which I both enjoy and am very proud of.
I look forward to learning from all of you here, as well as sharing some of the recipes that had I’ve made these last few years.
And welcome to TFL.
It sounds like you are making some delicious and interesting breads. And oh, what a world of possibilities you'll find here, too.
Paul
Welcome to Fresh Loaf Moze,
Sicilian breads have enjoyed precious little coverage here on Fresh Loaf. I remember very much enjoying their golden goodness (and the pastries even more) on a visit there a few years back. I know little more than that durum and sesame seeds feature prominently. Perhaps you could share your favorite formula and some tips.
Tom
Sicilian breads. One of them is The Roadside Pie King. He has posted malfada/Pane Siciliano at the least. He is also the resident pizza pie king around these parts, including the rectangular "Sicilian Pie". Which is something that I filled my JHS and HS stomach with regularly while growing up in NYC. And I still do on occasional trips back.
Psst - they ain't 25 cents a slice anymore!
qrkid's Everything + Sesame Semolina below is a pretty close approach to classic Sicilian with its 50% semolina, sesame seeds + EVOO if you forgive the seeds' pigmentation and bagel seasoning add.
Vaya con gattos