The naturally leavened Timilia bread is very flavorful and has excellent shelf life. The durum wheat timilia or tumminia flour is derived from the Tumminia wheat variety, a very ancient grain that was cultivated throughout Sicily because it is very drought-resistant. Today, however, cultivation is limited to a few areas, especially in the Trapani and Palermo regions. Unfortunately, it is considered an endangered grain due to the spread of industrial cultivation of limited high-yield varieties. This stone-milled grain variety has a high protein value of about 13 g/100 g and a low gluten index. It is also very famous for the black bread of Castelvetrano prepared with sourdough starter. The bread I propose today is made with a preferment based on 16h sourdough starter and a dough made with Timilia and Maiorca flour, another ancient grain. I enriched the dough with mixed seeds, which can be easily omitted. The consistency of this bread is soft both in the very thin crust and the interior, and it is also excellent toasted for bruschetta and various crostini. If you are interested in ancient grains, I recommend taking a look at the Ancient Grains section where you can find the Monococco bread with sourdough, the focaccia with Russello flour, but also sweet recipes.
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- Difficulty: Easy
- Cost: Medium
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1.76 oz sourdough starter
- 1/2 cup water
- 100 g whole Tumminia flour
- 10.58 oz whole Tumminia flour
- 7.05 oz Maiorca flour (type 1 soft wheat)
- 1 1/4 cups water
- 1 1/2 tsp salt
- 200 ml water
- 2 tbsps flax seeds
- 2 tbsps pumpkin seeds
- 2 tbsps sunflower seeds
- as needed sesame seeds
Tools
- 2 Bowls
- 1 Pot
- 1 Mixer
- 1 Proofing basket
- 1 Baking sheet
Steps
In the late afternoon, gather all the ingredients for the preferment in a bowl and mix with a spatula.
Cover with a lid or plastic wrap and let ferment for 14-16 hours at 60°-64°F.
In a pot, heat 200 ml of water to a boil. Place the seeds in a bowl and pour the hot water over them. Cover with a lid and leave at room temperature overnight to rehydrate the seeds.
The following morning, pour the flour and all the water into the mixer bowl.
Mix for a few minutes with the K beater and let rest for 1 hour covered. (Autolysis)Start the machine and begin kneading.
After a few turns, when the dough is forming, add the preferment.
Continue kneading, and after 5 minutes, switch the beater for the dough hook.
Knead for another 5 minutes and add the salt.When the salt is absorbed, add the seeds drained of excess water.
Mix just enough to incorporate them.Stop the machine, turn the dough onto a floured surface.
Cover and let rest for 30 minutes.
Give a three-fold turn.
Let rest for 15 minutes.
Another three-fold turn and form into a loaf.
Place in a well-floured proofing basket with Timilia flour.
Cover and let rise at 78°F until doubled.
Preheat the oven to 390°F with steam.Turn the bread onto a baking sheet and sprinkle with sesame seeds. Score along the entire length of the loaf.
Bake and cook for about 50 minutes.
Remove from oven and cool on a rack.
Advice
It keeps up to 5 days wrapped in a cloth, in a cool and dry place.
It can be frozen after slicing.
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