The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane Siciliano

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kap1492's picture

Pane Siciliano

So I am taking a crack at BBA pane siciliano. It says to refrigerate the pâte fermentée overnight as do a lot of other artisan breads. So what does everyone consider overnight: 8hrs, 10hrs, 12hrs....? I am thinking more along the lines of 12hrs but not sure. Is there any advantage or disadvantage to doing say 12hrs or more than say 8hrs?

isand66's picture

8-12 hours is fine.  It shouldn't make much of a difference in the overall end product.