Il pane vero: quello di una volta

Il pane vero - di Yaansoon - ItalianoMi piaceva il pane casereccio fatto con la pasta acida (detta anche lievito madre), e ero affascinato dal modo di fare il pane, così ho deciso di farlo in casa. Ho cominciato con una ricetta per fare il lievito naturale trovata su internet, e le spiegazioni di un fornaio specializzato.

This post was published in English a few days ago, dubbed, The Real Bread: What it Once Was. On this page, you can read the original Italian text by my husband.

bread-grain-kitchen-bakery_2

Volevo fare il pane come si faceva un volta, con le materie e le modalità tramandate da generazioni nelle varie zone dell’Italia. Ho usato la farina integrale biologica macinata a pietra (sia quella di grano duro, sia quella di grano tenero) e acqua sorgiva che prendevo regolarmente alle varie sorgenti naturali durante le mie escursioni nelle montagne d’Abruzzo.

IL PANE come una volta, Ricetta di un'arte - VimeoPerfino il sale era quello integrale raccolto a mano, dalle saline in Sicilia. Dopo vari tentativi sono riuscito a fare il pane come volevo, e che custodivo in un panno di cottone dentro una scatola in legno. Era davvero buonissimo, bastava aprire la scatola per sentire l’odore del pane anche dopo una settimana.

È un pane dagli antichi sapori, fatto solo con ingredienti naturali. Da allora non mancava mai il “pane vero” a casa mia. Non era solo buonissimo e salutare, ma faceva sentire collegato a un saper fare e a una tradizione antichissima che era quasi per scomparire.

Link utili:

 

The Real Bread: What it Once Was

Handmade sourdough bread #organicItaly is home to hundreds of ‘artisan breads’ made from a homemade slow yeast (not the supermarket-bought yeast). My husband is an expert bread maker. This is his first-ever post on our blog and it’s about his passion for organic handmade bread.

I like the homemade bread made with sourdough (also called mother’s yeast); I have always been fascinated by the way this bread is made, so I decided to make it at home. I started with a recipe for sourdough found on the internet, with explanations from a skilled baker.

The Starter - Vimeo 2I wanted to make bread as it was made in old times, with the materials and methods handed down for generations in different areas of Italy. I used organic whole wheat flour (that consisted of both durum wheat and soft wheat) and that was stone-ground. I also used spring water that I took regularly from the various natural springs during my tours in the mountains of Abruzzo.

bread-grain-kitchen-bakery_2Even the salt was integral and handpicked, from the salt mine in Sicily. After several attempts, I managed to make bread the way I wanted, and guarded it in a cotton cloth in a wooden box. It was really yummy; it was enough to open the box to smell the bread even after a week. It is a tasty bread made with natural ingredients only. Since then I never missed the “real bread” in my house. It was not only delicious and healthy, but it made me feel connected to a know-how and an ancient tradition that was about to disappear.

A view of Barrea lake in Abruzzo, Italy
A view of Barrea lake in Abruzzo, Italy

This post was written in Italian and translated to English. The original Italian text will be posted on this blog in the near future, as we are introducing Italian content to our blog.

UPDATE:

The Italian post can be found in post dubbed, Il pane vero: quello di una volta