A Stir The Pots Post

Revisiting Pane Nero

by | Mar 21, 2019 | Bread, miller

After a visit to Gustiamo, I ordered some Sicilian flour. Tasting Pane Nero again reminded me I needed to approach making this bread differently. Here's what I got using a slow-food description and method, but with a poolish incorporating a sourdough  starter. It was the best fermentation so far, and amazing flavor on this mini pagnotta (round loaf).

Download RICETTA-PANE-NERO-di-Castelvetrano-presidio



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