The naturally leavened Timilia bread is very flavorful and has an excellent storability. The durum wheat timilia or tumminia flour is obtained from the Tumminia wheat variety, a very ancient grain that was cultivated throughout Sicily due to its resistance to drought. Today, however, cultivation is limited to certain areas, especially in the Trapani and Palermo regions. Unfortunately, it is considered an endangered grain due to the spread of industrial cultivation of a limited number of high-yield varieties. This stone-ground wheat variety has a high protein value of about 13 g/100 g and a low gluten index. It is also famous for the Castelvetrano black bread made with sourdough. What I am proposing today is a bread made with a 16-hour sourdough preferment and a dough based on Timilia and Maiorca flours, both ancient grains. I enriched the dough with mixed seeds that can be easily omitted. The texture of this bread is soft, both in the very thin crust and inside, and it is also great toasted for bruschetta and various crostini. If you are interested in ancient grains, I recommend you take a look at the Ancient grains section where you can find the Monococco bread with sourdough, the focaccia with Russello flour, and also sweet recipes.
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- Difficulty: Easy
- Cost: Medium
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 1.76 oz sourdough starter
- 1/2 cup water
- 3.53 oz whole wheat Tumminia flour
- 10.58 oz whole wheat Tumminia flour
- 7.05 oz Maiorca flour (soft wheat type 1)
- 1 1/4 cup water
- 1 1/2 tsp salt
- 7 oz water
- 1.06 oz flax seeds
- 1.06 oz pumpkin seeds
- 1.06 oz sunflower seeds
- to taste sesame seeds
Tools
- 2 Bowls
- 1 Pot
- 1 Mixer
- 1 Proofing basket
- 1 Baking sheet
Steps
In the late afternoon, gather all the preferment ingredients 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 7 oz of water to boiling. Put the seeds in a bowl and pour the hot water over them. Cover with a lid and let sit at room temperature overnight to rehydrate the seeds.
The next morning, add the flours and all the water to 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 to the dough hook.
Knead for another 5 minutes and add the salt.When the salt has been 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 round of three-folds.
Let rest for 15 minutes.
Another round of three-folds and shape into a loaf.
Place in a well-floured proofing basket with Timilia flour.
Cover and let rise at 79°F until doubled.
Preheat the oven to 392°F with steam.Flip the bread onto a baking sheet and sprinkle with sesame seeds. Make a cut along the entire length of the loaf.
Bake until done, about 50 minutes.
Remove from oven and let cool on a wire rack.
Tips
It keeps for up to 5 days wrapped in a cloth, in a cool, dry place.
It can be frozen after slicing.
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