Down to my few hundred grams of flour from Sicily, here's what I made, a New York state stoned ground wheat, semolina di rimacinata (organic) with the grano duro integrale from Molini del Ponte in Castelvetrano!
Some simple steps described below should get you there. Hydrate the flour Add the rest and knead Ferment Leaven Make dough balls More fermentation and Levitation Don’t break your wrists, make love!
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.
Chocolate and bread belong together. Take a laminated pain au chocolat, blessed with layers of flaky, butter richness met in the middle and a surprise of bitter chocolate center. Or chocolate spread on a chunk of a baguette. Below are photos of a recent...
Recently my friend Thierry Delabre posted his version of this high extraction flour “tourte au meule.” I found that he had left the formula on his Facebook comments, so I tapped in the numbers on my BreadStorm™ calculator and shared it with him. When...
