Pane Nero in the Food Processor

Beautiful crumb but loaf has an irregular shape due to my not letting it rest 20 minutes before shaping because i was so eager to bake the bread and see the results!

Beautiful crumb but loaf has an irregular shape due to my not letting it rest 20 minutes before shaping because i was so eager to bake the bread and see the results!

My friend, Charlie Van Over, introduced me to food processor breads many years ago. He has been so successful with this technique he even designed a huge commercial processor to make baguettes.

The food processor isn’t necessarily ideal for all breads, for example a multi grain would powder the grains but they could be added by hand after processing the dough. A very sticky dough such as brioche could work but it is so sticky it’s a nuisance to remove it from the bowl and blades.

I’ve been trying other breads I’ve perfected using the food processor with excellent results, in fact, the texture of the Pane Nero, which was posted a few weeks ago, is more dense and the loaf 3/4 inch lower than the one made in the processor. Also, I increased the honey by 1-1/2 times—the first time by mistake and liked the 1/4 inch extra rise and slightly moister texture so added it to this recipe.

Even if you don’t make this exact recipe, it will give you the technique of trying out the food processor for other ones.

Oven Temperature: 450˚F/230˚C, then 400°F/200˚C

Baking Time: 40 minutes

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Note: Pane Nero flour is organic and, as with all organic wheat that has not been sprayed with any sort of insecticide, it is advisable to freeze it for 48 hours when it first arrives to ensure that it remains bug free. It will remain fresh for well over a year in the freezer, and for up to 3 months refrigerated. It is available from Gustiamo.

Equipment: A 9 inch by 5 inch (7 cup), or 8 1/2 by 4 1/2 inch loaf pan if not adding the starter, coated lightly with cooking spray or oil. A baking stone or baking sheet.

1) In a food processor bowl add the bread flour, pane nero flour, non-fat milk powder, and yeast. Process 30 seconds to mix. Pulse in the salt.

2) Cut the starter into a few pieces and add it to the bowl. Process for about 15 seconds until combined

3) Add the honey and oil and, with the motor on, add the water. After it comes together process for 45 seconds. The dough should be sticky enough to cling to your fingers. If it is not at all sticky spray it with a little water and pulse it in. If the dough doesn’t clean the bowl add a little more flour and pulse it in.

4) Scrape the dough into a 3 quart/liter bowl or rising container which has been lightly coated with nonstick cooking spray. It will weigh a little over 1 pound/ 992 grams.)  In a rising container with markings it will be 1 quart/liter. Press down the dough and lightly spray or oil the top. Cover the container tightly with a lid or plastic wrap. With a piece of tape, mark where double the height would be.

5) Let the dough rise: Allow the dough to rise (ideally at 80˚F/26˚C) until doubled in size (to 2 liters), a little over an hour.

Using an oiled spatula or dough scraper, remove the dough to a lightly floured counter. Press down on it gently to form a rectangle. Stretch the dough and give it a package fold (pull out the bottom and fold it to the center, then the same with the left side, right side, and top), round the edges and return it to the bowl, smooth side up. Again, oil the surface, cover, mark where double the height will now be (about 3 quarts) and allow it to rise until it reaches this point, about 1 hour. (Or dimple and shape it into a loaf after it has rested 20 minutes; set it in an oiled zipseal bag; refrigerate it overnight and bring it to room temperature for about 1 hour or until risen full as indicated in step 4 before baking.

4) Shape the dough and let it rise: Turn the dough onto a lightly floured counter, smooth side down, and press it gently to flatten it. It will still be a little sticky but use only as much flour as absolutely necessary to keep it from sticking. Allow the dough to rest covered for 20 minutes. Dimple it all over with your finger tips to eliminate air bubbles, shape it into a loaf, and place it in the prepared loaf pan. It will fill the pan no more than 1/2 inch from the top. Cover it lightly with oiled plastic wrap and allow it to rise until the highest point is 1 to 1 1/2 inches above the sides of the pan and when pressed gently with a finger the depression very slowly fills in--about 45 minutes.

5) Preheat the oven: 1 hour before baking set a cast iron pan lined with foil onto the floor of the oven and preheat the oven to 450˚F/230˚C.

6) Bake the bread: Spritz the top of the dough with water. Quickly but gently set the bread pan onto the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door lower the temperature to 400˚F/230˚C, and bake 30 to 40 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will register about 205˚F/96˚C. After the first 20 minutes of baking tent loosely with foil and rotate the pan half way around for even baking.

7) Cool the bread Remove the bread from the oven, unmold it from the pan, and transfer it to a wire rack to cool completely, top-side up.