Bread baked with finely ground durum wheat bran
(with mother yeast)

Mother yeast measures and preparation:
Finely ground durum wheat bran ........................ 1000g
Yeast ........................................................... 20g
Water .......................................................... 700g

• Dissolve the yeast in cold water;
• Add and work the flour into the dough and leave it to sour for about 24 hours.

Bread
Measures and preparation:
Finely ground durum wheat bran ........................ 10,000g
Biga ............................................................. 1,000g
Water .......................................................... 7,000g
Beer ............................................................ 10g
Salt ............................................................. 150g

• Introduce the flour into the kneading machine, the salt and about 70% of the water (about 5,000g) and the mother yeast;
• Knead for about 30 minutes;
• While kneading add the remaining part of the water (about 2,000g) and the yeast already dissolved in cold water;
• Weigh and form the dough;
• Leave the dough to settle on frames for about 90 minutes, covering it with cotton sheets;
• Cut the dough and place it in the oven at a temperature of about 230-250 degrees for about 15-20 minutes.

The times suggested for kneading refer to a forked kneading machine , in the case of a spiral machine the times should be halved.
P.S. The measure of mother yeast should be about 10% - 15% of the mixture. N.B. The times for the mixture, leaving it to settle and the quantity of water can vary in relation to various factors, and are therefore susceptible to modifications dictated by experience.

The Loaves of Enna

The types of the most widely distributed bread in Enna are the 500g or 200g loaves, baked with durum wheat. The mixture is prepared with the following ingredients and measures:

Durum wheat flour (finely ground bran) .. 10kg
Mother yeast .................................... 3kg
Yeast .............................................. 100g
Salt ................................................ 150g
Water ..............................................6,000g about 24 degrees celcius

Method:

• The whole mixture is poured into the forked kneading machine and worked for about 25 minutes*, and then allowed to settle in the basin for about 30 minutes.
• Afterwards, the bread is cut into pieces of the desired weight and shaped into loaves.
• These are then set out to settle on tables and covered with cotton sheets.
• After about 15 minutes, the loaves are pressed by hand, and left to rest for a further 60-70 minutes. When being placed in the oven, the loaves are turned upside down and baked at a temperature of 230 - 250 degrees celcius.

*The times suggested for kneading refer to a forked kneading machine , in the case of a spiral machine the times should be halved. N.B. The times for the mixture, leaving it to settle and the quantity of water can vary in relation to various factors, and are therefore susceptible to modifications dictated by experience.

Bread baked with finely ground durum wheat bran

Durum wheat bread, produced entirely with finely ground durum wheat bran, is considered to be a quality bread. In fact, a fine and crusty crust, a golden soft bread and excellent shelf life greets the delicate palate. Quantities and preparation:

Finely ground durum wheat bran ........... 10,000g
Yeast .............................................. 150/200g
Salt ................................................ 150g
Water ............................................. 7,000g

• Introduce the finely ground bran, the salt and about 70% of the water (5,000g) to the kneading machine (forked);
• Work for about 30 minutes;
• During the kneading add the remaining part of the water (2,000g) and the yeast already dissolved in water;
• Weigh and form the dough;
• Let the dough settle for about 90 minutes on frames covered with cotton sheets;
• Cut the shapes and place them in the oven at a temperature of about 230/250 degrees Celsius for about 15/20 minutes;

*The times suggested for kneading refer to a forked kneading machine, in the case of a spiral machine the times should be halved.

N.B. The times for the mixture, leaving it to settle and the quantity of water can vary in relation to various factors, and are therefore susceptible to modifications dictated by experience.