 We are a bread producers family that try to follow the bread production processes in the way our parents teached us. Our aim is not to compete with frozen or pre-cooked bread, but to try to offer the product in the way this is offered to the shop, produced the same day and ovened by ourselves. The cooking is as important as the other three processes (cooking up, forming and fermenting) necessary in order to produce the bread, how it always has been done. For being able to offer a high quality product, we want to control all the steps, from buying the flour, prepared exclusively for us, to bringing the order to the kitchens of our customers. Once we have the orders ready for tomorrow, we decide how many cookings we need to do. To mantain the quality, we cannot cook more than 50 pieces of bread, since this contains fresh yeast, so this is a product that changes its characteristics according to the time needed to manipulate it. After spreading the dough in the counter, we weight the pieces and the first fermentation takes place. After this fermentation, we stretch them in order to let them have an elongated form. Then we let them fermentate until the cooking time. IN TOTAL, THE FERMENTATION LASTS MORE THAN 8 HOURS. This slow fermentation, with the fact that we produce everything by hand, gives a taste and texture to the bread, impossible to achieve it with other processes . |
