Sicilian Flour for Black Bread is wholemeal flour from organic durum wheat, suitable for the preparation of black bread from Castelvetrano and whole products in baking. It is a soft flour, rich in aromatic notes, ground stone-milled. The Black Bread of Castelvetrano is typical of the province of Trapani and is a product protected for its unique characteristics. It is baked in wood-fired ovens without direct flame. It acquires a very dark color on the outside, while the inside has a warm yellow hue. It can be recreated at home using Sicilian Flour for Black Bread, but to make it more "drinkable" in a home oven it can be softened with a handful of Manitoba. The yeast is the generous licoli (liquid culture yeast). Take about 150 g of licoli and dilute it with 400 g of sparkling water. Prepare 500 g of Sicilian Flour for Black Bread Bio. Add a teaspoon of diastatic malt. Pour the flour into the liquid obtained from the dilution of licoli and mix quickly. Let rest for half an hour. Sift 100 g of Manitoba flour and add it to the mixture obtained. The dough will be quite tight: add two tablespoons of water and salt. Let the mixer run for another 10 minutes. The dough will not easily incorporate: the fibrous texture of these grains does not easily trigger a good gluten network, despite the important protein content. At the end, form 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 temperature for at least half an hour. Pour onto a well-floured work surface and start folding, bringing the edges of the dough towards the center and turning. Let rest for half an hour. Repeat the fold 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 minutes and finally to 180° for 10 minutes. Remove from the oven and place on a cooling rack. Let rest for two hours before slicing. Enjoy your meal! The Sicilian Flour for Black Bread is stone-milled. The traditional stone milling keeps the temperature low during processing, preserves the organoleptic characteristics of the raw material, and gives this flour the right degree of roughness. Molini del Ponte is dedicated to the recovery of ancient Sicilian grains; stone and technology, innovation and avant-garde are the guidelines for grain processing and for the production of excellent semolinas and flours. Filippo Drago, with his art as a miller, produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining the extracts of wheat. The most delicate operation on the mills is the dressing, which is the realization of grooves whose size, shape, and number depend on the type of grain and milling. The purpose of dressing is to break the cereals better and reduce the friction of the working surface, avoiding overheating. This operation, along with other precautions of which the miller is the custodian, resulting from his experience and knowledge of the raw material, coupled with genuine passion, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is a very modern optical control system for the selection and cleaning of wheat. In this way, each whole grain variety retains its aromas and flavors.
Sicilian Flour for Black Bread is wholemeal flour from organic durum wheat, suitable for the preparation of black bread from Castelvetrano and whole products in baking. It is a soft flour, rich in aromatic notes, ground stone-milled. The Black Bread of Castelvetrano is typical of the province of Trapani and is a product protected for its unique characteristics. It is baked in wood-fired ovens without direct flame. It acquires a very dark color on the outside, while the inside has a warm yellow hue. It can be recreated at home using Sicilian Flour for Black Bread, but to make it more "drinkable" in a home oven it can be softened with a handful of Manitoba. The yeast is the generous licoli (liquid culture yeast). Take about 150 g of licoli and dilute it with 400 g of sparkling water. Prepare 500 g of Sicilian Flour for Black Bread Bio. Add a teaspoon of diastatic malt. Pour the flour into the liquid obtained from the dilution of licoli and mix quickly. Let rest for half an hour. Sift 100 g of Manitoba flour and add it to the mixture obtained. The dough will be quite tight: add two tablespoons of water and salt. Let the mixer run for another 10 minutes. The dough will not easily incorporate: the fibrous texture of these grains does not easily trigger a good gluten network, despite the important protein content. At the end, form 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 temperature for at least half an hour. Pour onto a well-floured work surface and start folding, bringing the edges of the dough towards the center and turning. Let rest for half an hour. Repeat the fold 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 minutes and finally to 180° for 10 minutes. Remove from the oven and place on a cooling rack. Let rest for two hours before slicing. Enjoy your meal! The Sicilian Flour for Black Bread is stone-milled. The traditional stone milling keeps the temperature low during processing, preserves the organoleptic characteristics of the raw material, and gives this flour the right degree of roughness. Molini del Ponte is dedicated to the recovery of ancient Sicilian grains; stone and technology, innovation and avant-garde are the guidelines for grain processing and for the production of excellent semolinas and flours. Filippo Drago, with his art as a miller, produces whole flours from ancient Sicilian grains, from organic and biodynamic agriculture, not deprived of the germ thanks to stone milling. The wheat is milled by pressure and rubbing, thus obtaining the extracts of wheat. The most delicate operation on the mills is the dressing, which is the realization of grooves whose size, shape, and number depend on the type of grain and milling. The purpose of dressing is to break the cereals better and reduce the friction of the working surface, avoiding overheating. This operation, along with other precautions of which the miller is the custodian, resulting from his experience and knowledge of the raw material, coupled with genuine passion, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is a very modern optical control system for the selection and cleaning of wheat. In this way, each whole grain variety retains its aromas and flavors.
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