Visiting my pizzaiolo friend Domenico, he shared a dough mix made and tested in Italy. It comes milled via Molini Pivetti, the same mill who, with Antonino Esposito, developed “skura flour.” Using it at home, it proved a wonderfully extensible pizza dough...
Busiate, from Sicily, is a corkscrew shaped pasta. The other night I put together a batch using Tumminia flour, adapted by making my own Grano Arso (Burned wheat), a speciality of Puglia. Following southern Italian tradition, I used only water, no eggs. The corkscrew...
Well known among avid bakers, autolyse is a process of mixing water and flour in ways that activate enzymes that degrade proteins and soften gluten, in effect pre-kneading the dough. While adding steps, it actually shortens the baker's work, making for a more...
Falling in love with Tumminia flour, a whole grain Sicilian variety from the bio-diverse miller Molini del Ponte, I was eager to try using it for something other than bread. I found a biscotti recipe that specified mixing Tumminia with "OO"...
Using the final bit of grams left of Skura flour, (and disregarding the advice of Antonino Esposito) I made a sourdough pizza. I gave the dough a long bulk ferment (over 40 hours), and then allowed it to it sit for four more hours after making the pizza....
