Allrighty...gonna give ROO-B-Q'N's great Panne Siciliano recipe another try. You all might remember I tried it once before not too long ago and it fell and pretty much didn't come out looking too good. Tasted outstanding, though. Here's the post from that: http://www.smokingmeatforums.com/for...ad.php?t=75875 Got some plans for a slight change to the original procedure that should work out well. Roob's bread and recipe takes 3 days to make, so with the Labor Day weekend and me having today off, I figured this is the best time to give it a whirl! Here's what you need...pretty simple. DAY 1- make the starter doughball. Here it is after initial kneading and letting it rest.... Put it in to an olive-oiled bowl to let rise for an hour or so.... After rising, de-gass it gently, covered in plastic wrap and into the fridge until tomorrow. This is a key step in the making, so we gotta be patient!