The King of Italy
- Middle Eastern civilizations already consumed it in 2000 B.C. In Italy, bread is present at every table, for breakfast, lunch and dinner. Italian tradition dictates that without bread one cannot sit at the table.
- MORE ABOUT BREAD: Putting the bread upside down at the table is considered an act of rudeness, or an omen of bad luck, because stories from the beginning of the 15th century tell of bakers overturning bread that was intended for executioners.
Wheat Flour Type 1, sourdough starter, brewer’s yeast, ascorbic acid.
You need: 500 g bread mix, 280 ml water, 10 g salt
Bread machine preparation: pour all the ingredients into the bread machine. Select the program. press start.
Hand made preparation: knead all the ingredients in a spiral mixer or by hand, until the dough is smooth and elastic. Let the dough rest for 45 minutes covered by some plastic wrap. Shape the dough into 2 loaves, cover again, and let to rest for another 90 to 120 minutes. Preheat the oven at 425°f and put a little pan with water inside it. Take out the pan just before baking the bread. Bake the bread for 30 minutes until the crusty is golden.
|Nutrition Facts||Per 1/4 cup (30 g)||% Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
BREADS: OVER 250 VARIETIES
Over the course of the centuries, about 250 types of bread have originated in Italy. They vary from region to region and reflect the wide variety of cereals that have been cultivated throughout the Italian countryside for centuries: spelt, barley, rye, wheat, and oats. It was the ancient Romans who are credited for transforming bread making into an art form.
The best known Italian breads are Lazio’s rosette, the unsalted breads from Tuscany and the Marche, the pitta of Calabria, the Pugliese bread of Altamura, the wheat breads of Salento, the Sardinian carasau, and the Turin breadsticks of Piedmont.
Wheat field in Tuscany.