🌸Pane Incamiciato: Wrapped, Scored, and Ready to Bloom

🌸Featured Recipe: Pane Incamiciato

Pane Incamiciato, or “bread in a shirt,” is a stunning Sicilian-style loaf made by wrapping a seeded boule in a thin layer of dough and scoring it to create dramatic, petal-like flaps that bloom open as it bakes.

The contrast between the golden crust and the flour-dusted “petals” gives it a floral, almost sculptural appearance—perfect for a centerpiece bread that’s as beautiful as it is delicious. The scoring technique takes a bit of focus, but that’s part of the joy. If you’re looking for something that feels seasonal, meditative, and just a bit magical, this is the one.

🔗 Click here for the full recipe on my blog

🌾Ingredient Highlight: Semola Rimacinata

For this bake, I wanted to experiment with something a little different—semola rimacinata, a finely ground flour made from durum wheat (the same wheat used in most pasta).

The word “rimacinata” means “re-milled” in Italian, referring to the process of grinding coarse semolina a second time into a much finer, softer flour.

Unlike regular semolina, which has a gritty, cornmeal-like texture, semola rimacinata is smooth and flour-like. It’s a staple in Italian baking, often found in breads, pizza crusts, and handmade pasta. In this loaf, it added a subtle golden hue and a slightly firmer crust that paired beautifully with the blooming design.

📝 Note: This isn’t the coarse semolina you’ll often find in U.S. grocery stores. For bread baking, look for imported options labeled “Semola Rimacinata di Grano Duro.”

It’s not a must-have for this recipe—but if you’re feeling curious and want to try something new, it’s a fun flour to keep in your pantry.

🔗 Click here for the full recipe on my blog

✨Quick Tips for a Blooming Boule

1. Chill Before Scoring – After wrapping the boule in its outer layer, chill the dough in the fridge for about 30 minutes. This firms up the surface, making it easier to score with clean, defined lines.

2. Dust for Contrast and Glide – Lightly dust the outer dough with flour before scoring. This not only creates a beautiful contrast against the golden crust but also helps the blade glide smoothly without dragging.

3. Score with Confidence, Not Depth – Aim for firm, deliberate cuts that are deep enough to open during baking, but shallow enough to avoid slicing into the inner loaf. A steady hand and sharp blade are key.

4. Score in a Circular Rhythm – Rotate the loaf as you score outward from the center to create even, symmetrical petal shapes. Think of it as drawing a flower, one cut at a time.

5. Use String as a Guide – Gently press kitchen twine into the dough to mark where you want your scores to go. It leaves a faint line that helps you plan your design before cutting it with the blade.

🛠️Product Spotlight: Mure & Peyrot Bread Lame

Sharp, simple, and made for hands like mine.

For this loaf, I used my straight blade Mure & Peyrot Landaise Bread Lame, and it made scoring the petals a breeze. Some bakers say this lame feels small—but for me, it’s the perfect size. The handle is lightweight and easy to hold, and I feel like I have real control over the blade, especially when aiming for precise depth or detailed scores.

That control made all the difference when I was shaping the petals on this loaf. The blade didn’t drag or tear the outer dough. Instead, I was able to make clean, precise scores with just the right depth—enough to bloom beautifully without cutting too far into the loaf.

If you’re still searching for a lame that feels like a natural extension of your hand, this one might be your match.