Our “bread of yesteryear” is certainly different from the vast majority of breads that – by now – we are used to eating. Why is it better? Let’s see it briefly.
1-The safe and nutritious ingredients
We use only grains from the fields we work ourselves: certified organic, with no use of pesticides or herbicides.
From these we produce our organic flours, which are stone-ground in a slow rotation to preserve all their nutritional properties.
With these flours we finally bake our bread.
2 – The slow natural leavening.
We use only sourdough, which we renew daily.
The leavening process is slow: we employ at least 20 hours between leavening and fermentation inside special cells that monitor every step of the process.
Very much like the cultivation and milling, our baking is a slow and completely natural process, without any artificial additives.
3 – The quality and the shelf life of our bread.
It is only through these processes that our bread, just like the bread of yesteryear:
- It is a very easy-to-digest bread, both because of the high quality of the flours and the correct balance of acidity, hydration and temperature achieved through the natural leavening method.
- It will keep much longer, remaining fragrant for up to 4 to 5 days and allowing food waste to be minimized compared to the bread that is already hard after one day.
We try to recover and uphold the values of the past, when bread was baked in the appropriate time within communities, after carefully monitoring every process, almost as if it were a ritual.
That is why our bread cannot be compared to other types of bread.
With the Capoccia Bio bread, you really know what you’re eating.
P.S. The same is true for the focaccia, which is baked with the same methods 🙂 bread, bread of yesteryear.