Sicilian Flour for Black Bread, organic whole wheat flour, suitable for the preparation of the black bread of Castelvetrano and whole grain products in baking. The Sicilian Flour for Black Bread is a soft flour, rich in aromatic notes, obtained from natural stone milling. The Black Bread of Castelvetrano is typical of the province of Trapani and is a protected product for its unique characteristics. It is baked in wood-fired ovens without direct flame, acquiring a very dark exterior, while the inside takes on a warm yellow color. We can reproduce it at home using the Sicilian Flour for Black Bread from Molini del Ponte, but to make it more "drinkable" in a domestic oven, we tame it with a handful of Manitoba flour. The yeast used is licoli (liquid culture yeast). We take about 150 g of licoli and dilute it with 400 g of sparkling water. We prepare 500 g of Sicilian Flour for Black Bread Bio and add a teaspoon of diastatic malt. We pour the flour into the liquid obtained from the licoli dilution and stir quickly. Let it rest for half an hour. Sift 100 g of Manitoba flour and add it to the previous mixture. The dough will be quite stiff: add two tablespoons of water and salt. Let the mixer run for another 10 minutes. The dough will not easily form gluten because the fibrous texture of these grains does not easily trigger an important gluten network, despite the high protein content. At the end, shape it into a ball and let it rest in a covered bowl in the refrigerator for about twenty hours. The next day, take it out of the refrigerator and let it come to room temperature for at least half an hour. Pour it onto a well-floured work surface and start folding, bringing the edges of the dough toward the center and turning it. Let it rest for half an hour. Repeat the folding at least two more times: you will feel the bread gaining strength and tension. Finally, make a deep vertical cut on the back. Bake at maximum temperature for 20 minutes. Then lower to 200° for another 30, and finally to 180° for 10 minutes. Remove from the oven and place on a cooling rack. Let it rest for two hours before slicing. Enjoy your meal! The natural stone milling of the Sicilian Flour for Black Bread preserves the organoleptic characteristics of the raw material and gives this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains: stone and technology, innovation and avant-garde, recovery of ancient grains of Sicily constitute the guidelines that accompany the grain processing activities, the production of semolina and excellent flours, and all company projects. With the art of miller Filippo Drago, integral flours of ancient Sicilian grains from organic and biodynamic agriculture are produced, not stripped of the germ thanks to stone milling. The grain is milled through pressure and friction, thus obtaining our grain extracts. The most delicate operation on the grinding stones is the sharpening, i.e., the creation of spokes whose size, shape, and number depend on the type of grain and milling. This operation contributes to the fragmentation of the grains, reducing the friction of the working surface and preventing overheating. Factors like these, along with the passion of the miller, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is a modern optical control system for selection and cleaning of the grain, which allows each variety of grain to preserve its characteristic aromas and flavors. Sicilian Flour for Black Bread is available for purchase online at our shop www.emporiosicilia.it.
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Sicilian Flour for Black Bread, organic whole wheat flour, suitable for the preparation of the black bread of Castelvetrano and whole grain products in baking. The Sicilian Flour for Black Bread is a soft flour, rich in aromatic notes, obtained from natural stone milling. The Black Bread of Castelvetrano is typical of the province of Trapani and is a protected product for its unique characteristics. It is baked in wood-fired ovens without direct flame, acquiring a very dark exterior, while the inside takes on a warm yellow color. We can reproduce it at home using the Sicilian Flour for Black Bread from Molini del Ponte, but to make it more "drinkable" in a domestic oven, we tame it with a handful of Manitoba flour. The yeast used is licoli (liquid culture yeast). We take about 150 g of licoli and dilute it with 400 g of sparkling water. We prepare 500 g of Sicilian Flour for Black Bread Bio and add a teaspoon of diastatic malt. We pour the flour into the liquid obtained from the licoli dilution and stir quickly. Let it rest for half an hour. Sift 100 g of Manitoba flour and add it to the previous mixture. The dough will be quite stiff: add two tablespoons of water and salt. Let the mixer run for another 10 minutes. The dough will not easily form gluten because the fibrous texture of these grains does not easily trigger an important gluten network, despite the high protein content. At the end, shape it into a ball and let it rest in a covered bowl in the refrigerator for about twenty hours. The next day, take it out of the refrigerator and let it come to room temperature for at least half an hour. Pour it onto a well-floured work surface and start folding, bringing the edges of the dough toward the center and turning it. Let it rest for half an hour. Repeat the folding at least two more times: you will feel the bread gaining strength and tension. Finally, make a deep vertical cut on the back. Bake at maximum temperature for 20 minutes. Then lower to 200° for another 30, and finally to 180° for 10 minutes. Remove from the oven and place on a cooling rack. Let it rest for two hours before slicing. Enjoy your meal! The natural stone milling of the Sicilian Flour for Black Bread preserves the organoleptic characteristics of the raw material and gives this flour the right degree of roughness. Molini del Ponte and the recovery of ancient Sicilian grains: stone and technology, innovation and avant-garde, recovery of ancient grains of Sicily constitute the guidelines that accompany the grain processing activities, the production of semolina and excellent flours, and all company projects. With the art of miller Filippo Drago, integral flours of ancient Sicilian grains from organic and biodynamic agriculture are produced, not stripped of the germ thanks to stone milling. The grain is milled through pressure and friction, thus obtaining our grain extracts. The most delicate operation on the grinding stones is the sharpening, i.e., the creation of spokes whose size, shape, and number depend on the type of grain and milling. This operation contributes to the fragmentation of the grains, reducing the friction of the working surface and preventing overheating. Factors like these, along with the passion of the miller, contribute to the excellence and uniqueness of our flours. At the service of the ancient stone mills is a modern optical control system for selection and cleaning of the grain, which allows each variety of grain to preserve its characteristic aromas and flavors. Sicilian Flour for Black Bread is available for purchase online at our shop www.emporiosicilia.it.
