The ovens that currently sell the traditional Tuscan loaves produced with our ancient grain flours are:
Bakery 900, via Monterosa 114 and in Prato, Panificio del Ponte, via di Reggiana 12
All produce bread with processing techniques that tend to enhance the nutritional characteristics, for which it is necessary to use sourdough sourdough (sourdough). To make sure that the leavening in sour dough obtains the results of gastronomic and nutritional quality that distinguish it is essential to return to the use of grain quality of the old peasant tradition and to artisanal processing methods.
The leavening with sour dough is obtained by the fermentation of cereal flour (in this case wheat of Autonomia variety) and water, often facilitated by the addition of honey or fruit. Beyond a just and pleasant safeguard of traditions, accompanied by irreplaceable aromas and flavors, what are the reasons that lead us to prefer the use of sour dough not only to industrial chemical yeasts but also to that of pure natural yeast?
More nutritious and digestible
To obtain a quality bread, it is not enough to use semi-integral flour grown with natural methods, the type of yeast used is also important. When using the “sourdough” (natural yeast), thanks to the acidic environment and the gradual fermentation process, the complexing action of phytic acid is neutralized by specific enzymes (phytase) with the result of obtaining a more nutritious bread and digestible.
