“B” for bread

Before the awakening of spring, with its changes, from the garden to the rhythms of life, we love to bask a little more in the warmth of the house in winter.  Here’s how during the cold season our lethargy is to slow down and rediscover the joys of country life.

That’s why Sunday is the day for bread. good bread that lasts an entire week. Our dough was asleep by the fireplace since last week, as a sly cat, nothing but flour and water fermented. certainly did not expect to be woken up with more water and flour on the evening of Saturday, only to be buffeted by strong caresses and grow up to six kg !

Sunday is fast approaching and our dough go back near the fireplace, rest and rise. Natural rising, without yeast adjunction, require more time but we do not hurry and we can say goodnight to our dough.

Buongiorno!  not a big breakfast today, the feast will come later and all the patience will be rewarded.

So after a good espresso , while starting the wood-fired oven the dough is shaped into loaves and those little ones will rise again for a couple of hours, in this time the top of the oven become withe, the temperature is right, we can remove the fire and start baking , all of the loaves have to fit inside or will be wasted, the teperature is enough for one only batch.

After one hour the magic happen, as the smell comes out of the oven, hungry people comes out of their homes.

Buona Domenica

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