What is Italian rural bread?

Italian rural bread is a type of traditional Italian bread that is known for its very chewing, rough texture. The texture of this bread is ideal for immersion and sandwich production, because it holds very well without becoming wet. Italian rural bread is also referred to as Mr. Bigio or "gray bread", in reference to unrefined flour, which is traditionally used for its production. Many Italian bakeries offer this bread and can also be made at home. Usually this means that flour is all wheat and we lend a very rich and walnut taste to the finished bread. Some bakers prefer to use a mixture of slightly processed white flour and whole grain flour so that the bread is not so heavy, creating bread with a stain of texture and slightly open crumbs. Corn meal can also be added to make the texture even coarser. The Italian starter that pulls the wild yeast from the air. Bread made of bigas tend to be chewing and have a more complex, spicy flavors due to slow fermentation involvedOké yeast. Creating Mr. Bigio with dried yeast is not recommended, because the bread will tend to have a non -compromised, bland taste that will not be very pleasant, and the texture will be fundamentally different.

Good loaf of Italian rural bread has a strong chewing bark, middle crumb and chewing texture. In addition to flour discussed, the dough includes the discussed flour and traditionally very wet and sticky. It can be very difficult to handle the dough, but produces chewing bread; While working with the dough, bakers tend to multiply their hands hard to prevent.

The taste of Italian rural bread is spicy with the earthly note; The strength of the earthly creeper varies depending on how much wholemeal flour is used. If the bread is made in a traditional brick furnace, the bread will have a strong lower bark and a slightly smoke taste; The conditions of the brick oven can be imitated with bread and baking stone for those whoThey do not have access to a brick oven.