Interlude Magazine

Flavours and Traditions | Interlude Magazine

WINTER
2021

 

Kitchen talks: the Bread

In my kitchen, bread and leavened dough have always had a strong influence; for me, bread and its derivatives are live preparations, you see them grow daily until they are cooked.



I use the starter of almost 10 years, renewed and nourished daily with care and respect as if it were a child. For its preparation I use only ancient wheat flours, to give more character and an aromatic package. The first day I refresh the mother yeast and take a part that I will need the next day. on the second day, I mix the perciasacchi flour with a part of Madonita flour and water and perform autolysis, which will give the bread a greater aromatic package. After about an hour, the compound obtained from autolysis is mixed with the mother yeast of the day before and various ingredients such as salt, water, and oil. The obtained dough is left to rest for about 3 hours, making folds every 40 minutes, with this process we take in oxygen and the bread will be more alveolus. Finally, I create the shape and the weight and put it inside special baskets to let it rest and rise for at least 8 hours. The third day comes the most important moment and that is cooking, every time I can't wait to see the final result, with its unmistakable color and scent that gives you comfort and at the same time a lot of satisfaction. I conclude by saying my little reflection. The sight and smell of freshly baked bread have a romantic charm that transcends any other culinary success. 


Credits to Giovanni Santoro - Shalai Resort

Browse the Magazine

Image
Image

More from the Magazine