Tag: bread making 

The white loaf with the direct method , also known as stick or long, is one of the most well-known and loved basic leavened products of the bakery. It is prepared by directly kneading water, type 00 flour, salt and yeast, therefore it does not require the advance preparation of a biga (as happens in […]

The oldest bread in the world, or rather the first bread in history , would have been baked just over 14 thousand years ago. This was stated by a group of archaeologists from the University of Copenhagen, as reported in the journal Proceedings of the National Academy of Sciences. A burnt flatbread of unleavened bread […]

There’s no point in hiding it: there’s not a day when there’s no bread left over, maybe because you planned your purchase poorly, or because you decided to eat out at the last minute. It’s possible to preserve bread , but how? PRESERVING BREAD, THE METHODS Quality bread is certainly easier to store since the […]

Flour , as we know, is the basis of many preparations: from pizza to bread, including focaccia, cakes, and biscuits. Verifying the quality and properties of flour during the kneading, leavening, and baking phases is not always so easy. For this purpose, however, there is Chopin’s alveograph . The name does not derive from the […]

In the dough of baked products , the action of fat is fundamental. First of all, fat has a lubricating action by forming a thin layer of fat that is placed between the particles of starch and proteins, connecting the various components of the dough. In this way, the dough is more malleable and the […]

Until a few years ago it was an almost insignificant ingredient. Today everything has changed: flour plays an increasingly important role in the baking sector. A real revival that now sees it as a protagonist throughout Italy, from North to South. SUCCESSFUL FLOUR, HERE ARE THE THREE SECRETS Brands in the clothing and beauty sectors, […]

A love story, that for bread making , that begins with “Gigi”, his mother yeast, and is made up of 239 recipes. The Manual of Italian Bread Making by Teresio Busnelli is dedicated not only to bakers, but also to pastry chefs, restaurateurs and enthusiasts. The book offers general notions on production together with an […]

The consumption of refined flours worries people much more today than in the past. Among the associated problems, in fact, there are obesity, intestinal inflammation, diabetes and vitamin deficiencies. But is it really so? REFINED FLOURS, THE HISTORY Let’s take a step back to the time of the invention of the steam engine. At that […]

In bread making, dough methods can be divided into direct method, semi-direct method with leftover dough, and indirect method with biga or poolish. Let’s analyze them together. THE METHODS OF DOUGH The direct method , the simplest, consists of kneading all the ingredients in a single phase. The semi-direct method with leftover dough consists of […]

Low temperatures, thanks to the use of cold in bread making, provide numerous advantages to professionals in the sector. First of all, the reduction of night hours of work for each bread artisan, in addition to the possibility of being able to better program the production cycle of the work from various points of view, […]