Monday, November 04, 2013

Durum wheat "senatore Cappelli".

Among the various flours that I tried to knead, worth a special mention to durum wheat variety of the now famous "Senatore Cappelli".
Initially, about 5 or 6 years ago, I had a lot of difficulty in finding this variety of durum wheat. I knew that it could be found in Sardinia, in some areas of Puglia and Basilicata, or could find some pasta made with it. Later, when this wheat has become more famous, its wider distribution has allowed me to find many different types of flours obtained from it. 
But the details of its spread and its origins are best described in the wikipedia link. 
Here I just want to describe the results of my personal experience and provide the recipe of the bread  I made, with the flour that is obtained from the stone grinding of his grains.

In fact, the last type of flour that I've tried
is the one called in Italian "sfarinato" of durum wheat "Senatore Cappelli". The owner of the mill that produces it, explained to me that "sfarinato", is the correct wording (in Italian) for the type of flour they obtain by stone grinding of this cereal. It is a grain size finer than semolina and durum wheat semolina. 
Among the different types of wheat flour "Senatore Cappelli" that I could try are: durum wheat semolina , durum wheat semolina "rimacinata", partially whole-wheat semolina and the one called "sfarinato".

Loaf made with durum wheat sfarinato "senatore Cappelli".
Personally I preferred to start kneading with organic flour. Instead , the decision to move to stone-ground flour was a choice that I have gained as a result, with increasing of the information collected.

This is the bread recipe that I got with the durum wheat sfarinato "Senatore Cappelli":

INGREDIENTS:
Durum Wheat sfarinato "Senatore Cappelli" 1,000 kg(2.20 lb)

Water 0,650 kg (1.43 lb)
Sourdough starter (solid) 0.300 kg (10.58 oz)
Salt 0.025 kg (0.88 oz)
Malt 0.015 kg (0.53 oz)


PROCEEDINGS

Dissolve sourdough yeast (refreshed) with malt in the water. Slowly add the flour and mix until water is fully absorbed. Add salt and knead (by hand or with mixer ) until dough is elastic and smooth. 
Put the dough to mature into a lightly greased bowl for about an hour (the time depends greatly on the room temperature as well as by the "vitality" of the yeast). After that, without removing the dough from the bowl You will fold it, will turn the dough with the open side down, and let stand in the lightly greased bowl for another hour approximately. At this point you can portioning and forming the dough, and leave to rise until doubled its volume. 
Assuming that the dough be split into pieces of one pound each, bake in a preheated oven at +240 ° C for the first 15 minutes with steam, then another 25 minutes to 200 ° C without steam and other end 8 / 10 minutes with the oven door ajar, so as to dry the bread.

Alveolation!