NATURALLY LEAVENING HOME-MADE BREAD BAKED IN A WOOD-FIRED OVEN

 TRADITIONAL PRODUCT OF THE CALABRIA REGION

ADVERTISEMENT REFERS TO 5 LOEADS 

 WEIGHT ABOUT 1000 GR

Homemade bread is a flagship for Calabria and, nowadays, it is very difficult to find it. Luckily there are still people who contribute to creating good and genuine products like those of the past.

The work to produce this food is done by a small family-run bakery.
The steps to prepare the bread are two:
1) the kneading phase which consists in the preparation of the natural yeast which must be refreshed every day with water and flour in proportion to the quantity of the dough. The flour is placed in a large wooden container called " majilla " ( also used for processing pork ) and the other ingredients are added . A homogeneous mixture is obtained which, worked for a long time and meticulously, gives a mixture which then takes on the various forms of the local bread. On the round bread , the most widespread , an incision is made on the upper face which helps to understand the correct leavening of the same . 2) cooking in the wood oven. The preparation of the oven is carried out with great care: the fire is lit, possibly fed with small thin dry branches (the "frasche") and, when the oven has reached a suitable temperature, the bottom is wetted with a rag.

IMPORTANT : The natural leavening guarantees , in addition to the unique taste , a longer life in the pantry than normal bread . We have experienced it ourselves: we left a piece of it in a simple bread wrapper for about a month; the result we have found is that the bread has not been attacked by mold and that, by removing the first slice (which is a little harder), the bread was soft and tasty.

Finding an artisan production service nowadays is very difficult

THE BREAD, DUE TO ITS CRAFTSMANSHIP AND LIMITED PRODUCTION, WILL BE SHIPPED FROM MONDAY TO WEDNESDAY.

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