Learn how bread is produced every day in the bakery.
Continuous quality controls, rigorous selection of raw materials and unparalleled know-how in the art of baking, result in making bread that keeps the full flavor of its natural ingredients.
OUR BREAD
The yeast prepared from the previous day, having been re-fermented with fine wheat flour, water and salt (Pâte fermentée fermentation technique) have already been resting for 18 hours, revealing all the flavors of the wheat flour. A second fermentation is followed by the addition of semolina flour, liquid malt and a small amount of yeast.
After the dough rests for 1 hour, it is weighed and cut into pieces.
The formed loaf and other pastries are placed in a special chamber (“stofa”) which has an increased 70-75% moisture content. Hydration at the beginning of the baking process helps to improve elasticity, increase the volume and crispness of the bread.
The first loaves of the day are ready for you to enjoy.
Bread made with the finest flour, with more or less gluten, with nuts, with ancient seeds; whatever you choose, a loaf will grace your table and excite your guests.
