Here's my black bread, the best imitation that I've been able to do in casa del pane nero di Castelvetrano, Slow Food, small town in the province of Trapani comes from an ancient Sicilian grain, Unlike any other, called “"Tumminia"”. I had never tried it and I have to thank Philip Dragon Bridge Mills, who sent me – along with other ancient grains flour Sicilians – the flour of tumminia, strictly ground in ancient natural stone mills, essential for the production of this bread which is composed of 80% of the flour semi-full Tumminia and durum wheat flour, durum Tumminia at 20%. Obviously in the recipe there are also salt of Trapani, sesame seeds and sourdough. For those lucky enough to keep the sourdough, It takes 250 grams, I don't have it and I used the dry yeast in combination with use of 5 grams of yeast. I baked it in the oven at home, electric, but the tradition wants it cooked in conventional ovens in natural stone. This bread has a fragrance and a unique sweetness, and it keeps very well for a week. I did my best, using various sources for the recipe: Bridge Mills, the book on bread of Slow Food and wired New York. Is’ My first time, be good. The bread was.
Ingredients for three loaves of approximately 600 grams each about:
- 1 kilo and 250 grams of organic durum wheat wholemeal flour mix for bread Castelvetrano (80% and 20% from wheat wholemeal "Tumminia", of Bridge Mills)
- 19 grams of integral sea salt of Trapani
- 13 grams of extra virgin olive oil
- 750 milliliters of water
- sesame seeds as required
- 150 grams of yeast (prepared with 180 grams of wheat flour "Tumminia", 90 milliliters of effervescent mineral water and a gram of yeast)
- 5 grams of yeast
If, like me, don't have sourdough, three days before you have to prepare the yeast growing: dissolve the yeast in a little water and mix the flour with the yeast dissolved and the remaining water. Put these dough into a container that you can close tightly and allow to rise at room temperature for 12 hours, then put the container in the refrigerator for another 24 hours, and then rise again at room temperature for 12 more hours.
Now you can proceed to the bakery: You can knead the dough by hand or in the planetary kneaders. I decided to waste calories and work it by hand. Put together the two flours and pour away the water in the center of the flour and knead to make it absorb. Combine the yeast into small pieces, the oil and finally the salt, continuing to work the dough on the work surface in the long, until the dough is smooth, homogeneous, well blended (If it seems a little’ dry add another little’ of water). I kneaded for 25 minutes. Once you have finished, give the mixture a ball shape and place in a very large bowl. Cover with plastic wrap and let rise at room temperature for 2 hours, until it has doubled in volume. Then divide the dough into loaves from 600 grams and flatten slightly with the back of your hand. Sprinkle the work surface and press sesame seeds over the loaf, that will rise to the top, the one with Sesame, face down for about an hour, covered with a cotton cloth.
Preheat the oven at maximum (by me 250 degrees), flip the loaves, put them on a baking sheet lined with parchment paper and bake for 15 minutes. Then lower the oven temperature to 220 degrees and continue cooking for another 15 minutes.