Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough)
Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough)
Equipment
- Equipment Needed
- Mixing bowls, stand mixer (optional), baking trays, parchment paper, oven
Ingredients
- For the Pre-Ferment Biga:
- 200 g Semola Rimacinata or Castelvetrano Flour
- 0.6 g Instant Yeast approximately 1/8 teaspoon
- 4 g Sea Salt about 3/4 teaspoon
- 100 g Water at room temperature
- For the Main Dough:
- 1000 g Castelvetrano Flour
- 300 g Pre-Ferment prepared above
- 18 g Sea Salt about 3 teaspoons
- 3 g Instant Yeast approximately 3/4 teaspoon
- 750 g Water at room temperature
- Sesame Seeds for topping
Instructions
- Preparation Steps:
- Prepare the Pre-Ferment (Biga):
- In a bowl, combine 200g of flour, 0.6g of instant yeast, 4g of sea salt, and 100g of water.
- Mix until a cohesive dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 2 hours.
- Mix the Main Dough:
- In a large mixing bowl or stand mixer, combine 1000g of Castelvetrano flour, the prepared pre-ferment, 18g of sea salt, 3g of instant yeast, and 750g of water.
- Mix by hand or on a low mixer speed for about 10 minutes until the dough is smooth and elastic. The dough temperature should be between 78°F and 82°F (25°C to 28°C).
- First Fermentation:
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 40 to 50 minutes.
- Divide and Shape:
- Divide the dough into portions weighing 500-600g each.
- Shape each portion into a round loaf by folding the edges toward the center and forming a tight seam.
- Proofing:
- Place the shaped loaves on a baking tray lined with parchment paper.
- Cover with a clean towel and let them proof at room temperature for 1 hour.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 485°F (250°C).
- Add Sesame Seeds:
- Just before baking, lightly mist or brush the loaves with water and sprinkle sesame seeds generously over the top.
- Bake:
- Place the loaves in the preheated oven and bake at 485°F (250°C) for 1 minute.
- Reduce the oven temperature to 400°F (200°C) and continue baking for approximately 1 hour, or until the crust is dark brown and the loaves sound hollow when tapped on the bottom.
- Variations and Tips:
- Flour Substitutions: If Castelvetrano or Tumminia flour is unavailable, a mix of whole wheat and bread flour can be used, though the flavor will differ from the traditional loaf.
- Yeast Alternatives: Traditional Pane Nero uses a sourdough starter (lievito madre). If you have a sourdough starter, you can substitute it for the pre-ferment for added depth of flavor.
- Dietary Considerations: For a lower-sodium version, reduce the salt by up to half.
Pane Nero di Castelvetrano, or Black Bread of Castelvetrano, hails from the charming town of Castelvetrano in the province of Trapani, Sicily. This rustic bread is renowned for its dense texture and distinctive flavor, attributed to the use of ancient Sicilian wheat varieties, particularly Tumminia flour. Traditionally baked in wood-fired ovens and topped with sesame seeds, this bread holds a special place in Sicilian culinary heritage.
Here are some key notes to consider during preparation:
Flour Selection:
- Tumminìa Flour: This ancient Sicilian grain imparts a distinctive flavor and color to the bread. If unavailable, you might experiment with other whole grain flours like einkorn or farro, though the taste will differ from the traditional loaf.
- Semola Rimacinata: A finely milled durum wheat flour that contributes to the bread’s characteristic texture. Ensure you’re using the rimacinata (re-milled) version for optimal results.
Hydration and Mixing:
- Water Temperature: Use room temperature water to facilitate proper yeast activity.
- Mixing Technique: Combine the flours and water first to allow for autolyse, which helps gluten development. After a rest period, incorporate the yeast and salt, then knead until the dough is smooth and elastic. This process can take about 25 minutes by hand.
Fermentation:
- First Rise: Allow the dough to rise at room temperature until it has doubled in volume. This typically takes about 2 hours but can vary depending on ambient temperature.
- Shaping and Proofing: After the initial rise, divide and shape the dough into loaves. Let them proof, covered with a cotton cloth, for about an hour before baking.
Baking:
- Oven Temperature: Preheat your oven to its maximum temperature, typically around 250°C (482°F). Bake the loaves at this temperature for 15 minutes, then reduce to 220°C (428°F) and continue baking for another 15 minutes.
- Crust Development: Traditional Pane Nero di Castelvetrano has a dark, well-fired crust. If possible, use a baking stone or a Dutch oven to replicate the intense heat of a wood-fired oven.
Additional Tips:
- Sesame Seed Topping: Before the final proofing, press sesame seeds onto the top of the loaves. This adds a nutty flavor and traditional touch to the bread.
- Sourdough Starter: Traditional recipes often use a sourdough starter (lievito madre) instead of commercial yeast, contributing to the bread’s unique flavor. If you have a starter, consider incorporating it into your dough preparation.
By paying attention to these details, you can create an authentic and flavorful Pane Nero di Castelvetrano that reflects the rich baking traditions of Sicily.
Ingredients:
For the Pre-Ferment (Biga):
- 200g Semola Rimacinata or Castelvetrano Flour
- 0.6g Instant Yeast (approximately 1/8 teaspoon)
- 4g Sea Salt (about 3/4 teaspoon)
- 100g Water at room temperature
For the Main Dough:
- 1000g Castelvetrano Flour
- 300g Pre-Ferment (prepared above)
- 18g Sea Salt (about 3 teaspoons)
- 3g Instant Yeast (approximately 3/4 teaspoon)
- 750g Water at room temperature
- Sesame Seeds for topping
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough) now.
Preparation Steps:
- Prepare the Pre-Ferment (Biga):
- In a bowl, combine 200g of flour, 0.6g of instant yeast, 4g of sea salt, and 100g of water.
- Mix until a cohesive dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 2 hours.
- Mix the Main Dough:
- In a large mixing bowl or stand mixer, combine 1000g of Castelvetrano flour, the prepared pre-ferment, 18g of sea salt, 3g of instant yeast, and 750g of water.
- Mix by hand or on a low mixer speed for about 10 minutes until the dough is smooth and elastic. The dough temperature should be between 78°F and 82°F (25°C to 28°C).
- First Fermentation:
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 40 to 50 minutes.
- Divide and Shape:
- Divide the dough into portions weighing 500-600g each.
- Shape each portion into a round loaf by folding the edges toward the center and forming a tight seam.
- Proofing:
- Place the shaped loaves on a baking tray lined with parchment paper.
- Cover with a clean towel and let them proof at room temperature for 1 hour.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 485°F (250°C).
- Add Sesame Seeds:
- Just before baking, lightly mist or brush the loaves with water and sprinkle sesame seeds generously over the top.
- Bake:
- Place the loaves in the preheated oven and bake at 485°F (250°C) for 1 minute.
- Reduce the oven temperature to 400°F (200°C) and continue baking for approximately 1 hour, or until the crust is dark brown and the loaves sound hollow when tapped on the bottom.
Variations and Tips:
- Flour Substitutions: If Castelvetrano or Tumminia flour is unavailable, a mix of whole wheat and bread flour can be used, though the flavor will differ from the traditional loaf.
- Yeast Alternatives: Traditional Pane Nero uses a sourdough starter (lievito madre). If you have a sourdough starter, you can substitute it for the pre-ferment for added depth of flavor.
- Dietary Considerations: For a lower-sodium version, reduce the salt by up to half.
Additional Information:
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Fermentation and Proofing Time: Approximately 3 hours 50 minutes
- Total Time: About 5 hours 20 minutes
- Ease of Cooking: Moderate
- Servings: Makes 3-4 loaves, serving approximately 12-16 slices each
- Calories: Approximately 150 calories per slice
- Cost of Ingredients: Moderate; specialty flours may increase cost
- Cuisine: Italian (Sicilian)
- Course: Bread
Equipment Needed:
- Mixing bowls, stand mixer (optional), baking trays, parchment paper, oven
- > Go get the must-have equipment and ingredients for making a Savory #Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough) now.
Notes:
- What to Expect: The finished bread boasts a dense crumb with a slightly sweet, nutty flavor from the Tumminia flour and sesame seeds. The crust should be dark and crisp, characteristic of traditional Sicilian loaves.
Nutritional Information Per Serving (per slice):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~30g |
| Protein | ~5g |
| Fat | ~1g |
| Fiber | ~2g |
| Sodium | ~150mg |
I hope this guide has made baking Pane Nero di Castelvetrano seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
