A chat with a Baker's Subversive, perché c’è pane e… Pane!

The recipe: “Le Macine”

I'm going to take the bread from the baker ... love it!

You know that smell that you feel coming into the shop ... mmm, wonderful! But beware, c’è pane e… Bread! 😉

I want to do some 'clarity! Today you go to the bakery, but to talk about bread, flour, ... yeast and sourdough.

My victim of the moment is Maximum Grazioli, a baker who I met at the last Meeting of Subversive of Taste.

From 1974, date of opening of his shop, produces continuity with bakery products.

"The bread, a flavor that has a zest for life and that leaves you speechless, that accompanies us and leads us to walk through time. Maximum Grazioli "

But now bake bread, ops che ho detto, inform you today ...! 😉

Hello Massimo, start from the beginning, but how to make bread?

To make bread, but it's good, you need to use high quality raw materials.

First. The use of stone ground wholemeal flour is fundamental.

Second. Giving due importance to the time needed to ripen the dough, fundamental step to develop aromas and flavors, and to make it more digestible.

Third. The sweat and toil of those who make the bread you from his soul, but in exchange wants your.

Fourth. The yeast.

We speak of a fungus. Eh si, its a fungus, "Yeast". Therefore, you hear of yeast, Yeast mother ... Let's ripassino?

The sourdough starter is a culture of microorganisms, various fungi and bacteria, whose metabolism produces a fermentation, that is, transforms the starches of the flour into carbon dioxide and alcohol, making the dough.

The real peculiarity of the yeast, is that among the various fungi and bacteria (the two species are cousins), are present lactic acid bacteria and acetic that produce a series of organic acids and damage to the bread, made with yeast, unique characteristics in terms of aroma, digestibility and retention.

Unlike, in yeast fungi are present only (Saccaromiceti) which ferment is, but produce very little organic acids. You can understand very well the aroma of bread.

Now step to a topic that I would call hot, I am referring to flour. Let's say there's a bit ' of confusion between the consumer, because sadly there are bad meal and dubious origin. Do you want to tell me about it, and especially, give some advice for a more informed choice?

From my point of view it is crucial to use the stone ground, that are integral, and that possibly come from cereals organic farming. This gave him the true value of bread for anyone who decides to bake in a home or professional.

I confirm then, that in the world of flour from mills industrial, not everything is clean and clear. I would say at this point, that it is better to buy them from small mills that grind stone, or through GAS, or, finally, in specialist shops kind Nature is.

The water in the dough also has its due importance. You use that water?

For water I use a device that makes it even lighter by removing some’ limestone.

Salt or no salt, in the sense that some use it some do not. When, and as such should be used in the bread ...?

It is for the salt, and only sea salt. I use the Piran salt that is less bitter. The percentage is 1,6 % su ogni kg di farina. Also, with wholemeal flour rich in flavor, if it has less need.

In conclusion I ask you a recipe with bread, a tradition, I like it! 🙂

There you are satisfied Cinzia, I'll give you the recipe to make "Le Macine”

Ingredients :

· 800 Article. of stone-ground flour "The Grinders" Mulino Marino

· 200 Article. Rye wholemeal

· 650 cl. water to 28 °

· 400 Article. sourdough ready to maturity

· 15 Article. salt

Preparation :