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27.04.2016

HAND-MADE ITALIAN ORGANIC BREAD BY AIA DEL TUFO

HAND-MADE ITALIAN ORGANIC BREAD BY AIA DEL TUFO

Tradition is that every Friday bread is baked in a wood oven, but this is only the last step of a long cycle. In fact, our organic farm care the whole process of bread, planting and harvesting of wheat and spelled, the grinding of the flour in the small mill with stone millstones and the weekly refresh at sourdough. For some years we grow old as indigenous grains, with strange names such as abundance, range, steel, inallettabile. Of course, the amount of the crop is smaller than the varieties distributed by the market, but the quality of the ancient grains is considerably higher. From 2013 we also became guardians growers of Tuscany region, playing four types of native wheat: Autonomy A and B, Gentil Rosso and Frassineto. A caretaker farmer owns only a few kilograms of seed, so this year we will return to a romantic harvest by hand. The flour produced by our variety is classified type 2, which in addition to containing the entire germ of the grain also presents a part of the bran. Its positive effects on health are now proven, so that by associating a healthy diet low in red animal protein determines the overall wellbeing of the person. Unfortunately, conventional medicine does not intend to admit the centrality of proper nutrition in preventing disease and living well. The wheat flour, with the addition of a 20% of spelled flour is kneaded together with the sourdough, also called sour dough. It is obtained from a mixture of flour and water, where the presence of natural yeasts and bacteria will start the fermentation. The yeast is then stored and refreshed to be ready for the next use. Our bread follows a slow rising to a temperature of about 20 degrees and subsequently a second rising once divided into loaves. At this point you turn on the oven, originally built by a local craftsman using nenfro in Castell’Ottieri extracted from the quarry, which has been proven by the ancient Etruscans. The embers are then separated so that not who cherish directly on the fired bread. At this point we just have to wait an hour, taking care to open and close the oven door in due time. If you will be eating in The Aia del Tufo restauranr on Friday lunchtime  will feel immediately the smell of warm bread circling in the air.

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