Sicilian Flour for Black Bread, whole wheat flour from organic durum wheat, suitable for the preparation of the black bread from Castelvetrano and for whole grain products in baking. The Sicilian Flour for Black Bread is a soft flour, rich in aromatic notes, milled with natural stone. 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 crust 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 "palatable" in a home oven, we domestic it with a handful of Manitoba flour. Much hated but very useful. The yeast used is the generous licoli (liquid culture yeast). We 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 the licoli and stir quickly. Let it rest for half an hour. Sift 100 g of Manitoba flour and add it to the previously obtained mixture. The dough will be quite stiff: add two tablespoons of water and salt. Run the mixer for another 10 minutes. The dough will not easily form gluten: the fibrous texture of these difficult grains does not easily trigger an important gluten network, despite the significant protein content. In 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 fridge and let it come to room temperature for at least half an hour. Pour onto a well-floured work surface and start folding, bringing the edges of the dough into the center and turning it over. Let it 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 reduce to 200° for another 30, and finally to 180° for 10 minutes. Take it out of the oven and place on a rack. Let it rest for two hours before cutting. Enjoy your meal! The stone milling of the Sicilian Flour for Black Bread keeps the temperature low during processing, preserving the organoleptic characteristics of the raw material and giving 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 guiding lines that accompany the processing activity of the wheat, the production of semolinas and flours of excellence, and all company projects. The milling art of Filippo Drago produces pure flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our wheat squeezes. The most delicate operation on the grinding stones is the rabbigliatura or grooving, that is the creation of grooves whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to better break the cereals and reduce the friction of the working surface, avoiding overheating. This operation, along with many other precautions of which the miller is custodian, resulting from his experience and knowledge of the raw material he works with, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is the state-of-the-art optical control plant for selecting and cleaning the wheat. In this way, each variety of wheat retains its scents and flavors that characterize it.
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Sicilian Flour for Black Bread, whole wheat flour from organic durum wheat, suitable for the preparation of the black bread from Castelvetrano and for whole grain products in baking. The Sicilian Flour for Black Bread is a soft flour, rich in aromatic notes, milled with natural stone. 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 crust 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 "palatable" in a home oven, we domestic it with a handful of Manitoba flour. Much hated but very useful. The yeast used is the generous licoli (liquid culture yeast). We 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 the licoli and stir quickly. Let it rest for half an hour. Sift 100 g of Manitoba flour and add it to the previously obtained mixture. The dough will be quite stiff: add two tablespoons of water and salt. Run the mixer for another 10 minutes. The dough will not easily form gluten: the fibrous texture of these difficult grains does not easily trigger an important gluten network, despite the significant protein content. In 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 fridge and let it come to room temperature for at least half an hour. Pour onto a well-floured work surface and start folding, bringing the edges of the dough into the center and turning it over. Let it 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 reduce to 200° for another 30, and finally to 180° for 10 minutes. Take it out of the oven and place on a rack. Let it rest for two hours before cutting. Enjoy your meal! The stone milling of the Sicilian Flour for Black Bread keeps the temperature low during processing, preserving the organoleptic characteristics of the raw material and giving 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 guiding lines that accompany the processing activity of the wheat, the production of semolinas and flours of excellence, and all company projects. The milling art of Filippo Drago produces pure flours from ancient Sicilian grains, from organic and biodynamic farming, not deprived of the germ thanks to stone milling. How are ancient grains processed? The wheat is milled by pressure and friction, thus obtaining our wheat squeezes. The most delicate operation on the grinding stones is the rabbigliatura or grooving, that is the creation of grooves whose size, shape, and number depend on the type of wheat and milling. The function of the rabbigliatura is to better break the cereals and reduce the friction of the working surface, avoiding overheating. This operation, along with many other precautions of which the miller is custodian, resulting from his experience and knowledge of the raw material he works with, contribute to the excellence and uniqueness of our flours. At the service of ancient stone mills, there is the state-of-the-art optical control plant for selecting and cleaning the wheat. In this way, each variety of wheat retains its scents and flavors that characterize it.
