Fresh Bread

Fresh Bread

Bread is not all the same!

To choose good bread, it is important to check some features:

  • THE CRUST should not be thin and not even thick / hard and should not easily detach from the crumb. Also it should not be pale, excessively colorful, have side splits or have bubbles on the surface!
  • THE COLOUR tells us about the flour used …. Prefer bread made with little refined flour such as organic whole wheat flour. The bread crumbs (the famous holes of breadcrumbs!) should not be too big otherwise it means that there has been an excessive use of yeast
  • COOKING the bread is crucial and serves to evaporate the moisture: if the bread is overcooked, it will be heavy and will tend to “sag” in a short time and become inedible; if the bread is well cooked it will improve in the following days thanks to the slow absorption of the external humidity
  • THE INGREDIENTS must be few and of excellent quality: little refined flour, water, little salt and yeast. Of course the addition of lard or extra virgin olive oil can make the bread tastier, but if the ingredients are of quality there is no need to add anything. Additives and improvers should be banned because they do nothing, but compromise the “gustatory complexity”.
  • THE FRAGRANCE.. of wheat, flour … honey … should always surprise us and the TASTE of bread should always amaze us for its friability in a mix of sensations donated by the crust, breadcrumbs, yeast and salt …
  • THE DURATION of bread depends a lot on the quality of the yeast used (and cooking!). The mother yeast allows the bread to last a week without molding.

Now let’s prepare a simple but delicious Bruschetta with wholemeal bread…..the options are many….I prepare it with aubergine smoothie garnished with Pantelleria capers and Olives.

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