Saw Roob's Panne Siciliano the other day and knew I had to make it. Weather this weekend not good for firing up the smoker, so indoors it is. Friday after work, stopped by the store to get what we needed. The goods: Made the starter dough Friday afternoon. Not much bigger than a softball: Let it rise till double, then into the fridge till Saturday (today): Cut it up and mixed it in with the rest of the dry ingredients, honey, olive oil and water: Mixed it well, kneaded it and let rise : Made 3 loaves. One with Poppy Seeds, one with Sesame Seeds and one Plain. Let them rise then wrapped them in plastic wrap and back in the fridge till tommorrow. Roob say's that lets the flavor mellow and bloom and I agree- the dough smells awesome at this point~ much richer and deeper than regular yeast bread. They're resting in the fridge right now until tomorrow. Can't wait to bake! Will keep you all posted and will have "B-vue" too. Thanks for looking, folks.