Pane Siciliano

i used the pate fermentee that i prepared a couple of nights ago to make the pane siciliano from reinhart's BBA. i finished the dough yesterday, let it rise, then divided it into three equal parts. i formed 3 baguettes from them, then curled them up into an S-shape, brushed with water, sprinkled with sesame seeds. i let them proof, them parked them in the fridge overnight. i took 2 of them out this afternoon, waited about an hour and a half to take the chill off, and baked. these were terrific. my favorite so far. i like everything about this bread--the dough felt great and was nice to work with. the loaves are visually stunning. it tastes great. the crust is crispy, the crumb is tender. incidentally, this is the third bread i've made that uses semolina flour in the the dough, and they've all been successful, and the dough has felt really good in my hands each time. i'll have to research more semolina breads! oh, and i left the 3rd loaf in the fridge and will bake it tomorrow. hopefully it'll be just as good, if not better.