Panfusine

I can't think of a better way to start my blogs than with a great bread, There is something so primal,  so satisfying about bread, I wonder sometimes if there is an evolutionary aspect to bread and the effect its aroma has on the human physiology. The glorious 'umami-ness' (if there does exist such a word), the caramel colored crust and the pillowy chewy crumb within. Aparna's pick for January's bread was a simple Pane Siciliano, which is made from Durum Semolina flour rather than the standard all purpose flour. The result is a  bread whose crumb isn't quite 'airy' , but rather fine. The addition of a pre- ferment (the Cresciuta as its called in Sicily) adds a depth of yeasty flavor. For once, I didn't add to or tweak on the original recipe, In fact, I made sure that I stuck to the original list of ingredients and followed the recipe to a T. Pane Siciliano (Sicilian Sesame Seeded Semolina Bread) (Adapted from Mary Ann Espo