Bread is obtained by mixing flour with water and salt and then leavening it, using natural yeast or brewer’s yeast. After leavening, the bread is baked in the oven until it is golden brown and has the required level of humidity. Natural Yeast is a mixture of microorganisms selected by the baker and then stored as “mother”, but not all bakers use natural yeast! Each region, each province in Italy has its own specialty bread and other food can be added to it: EVO, herbs, olives, wheat mixtures and other cereals. In my opinion, bread is better the day after, especially if it is large loaf of bread, because it retains a lot of moisture after baking. Try and you will prove me right!