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Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough)

Impasto del Pane Nero di Castelvetrano (Black Bread of Castelvetrano Dough)

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Course Main Course
Cuisine Italian

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.