Here are some photos of my sour-dough version of Pane Nero di Castelveltrano, a loaf I baked using Nick Accardi's generous gift of Sicilian flour. It has a compact crumb, which is great for dipping in olive oil.
Pane Nero Di Castelveltrano
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Our Favorite
Flour
Nick Accardi
Tumminia wheat is a Sicilian heritage flour grown and milled by Filippo Drago of Molini Del Ponte in Castelvetrano, I had heard about them on Universal Bread''s Facebook page. The mill put me in contact with the sole New York importer, Nick Accardi, who is...
Caputo Antimo “00”
Caputo Antimo "oo" is probably the most well known Italian pizza flour on the market. It's a flour I have used trying to make a sourdough version, even after learning from a pizzaiolo that pizza Napoletano is not made with sourdough because of the demands of a...
Farmed Flour
Noel Labat-Comess, the former owner and founder of Tom Cat Bakery, sent me a message recently; "Jeremy, I need to ask you a favor. A farmer I know gave me a 5lb sample of a flour a friend of his is producing. He'd like to know what I think of it. I don't have the time...
Senatore Cappelli
Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced...
Skura
Just the other day I recieved a 5 kilo bag of Skura, from Atalanta corp., through the auspices of my friend Domenico Bianco. Antonino Esposito who developed it for Molino Pivetti uses it to make pizza nera, with the smokey toasted grano arso. Skura is a a mixture of...
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