A Stir The Pots Post

Pane Nero #1

by | Jun 24, 2014 | Bread

Since I first tried Pane Nero di Castelvetrano, a traditional Sicilian bread, I wanted to substitute sour dough for the commercially yeasted biga (pre-ferment), as it seemed to me it would enhance the characteristics of this wonderful heritage bread. In the version below, I used a local Farmer Ground wheat flour in the levain, which gave it a more open, softer crumb.  

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