Good bread

Bread has changed, It is no longer the same as what our grandparents used to eat, and, historically, this is due to the introduction of Semi-dwarf wheat.

We owe the appearance of this variety to Norman Borlaug. In his studies, Bourlag was selecting and mixing wheat species to fight stem rust, a disease that harassed crops and, thus, guaranteed production at a time of population growth. The result was a variant that differed in its short stem but was also nutritionally distinct from the older wheat.

The new bread production eliminates three phases from the process compared to the traditional one: soaking, fermentation, and germination, thus eliminating sprouts and bran from the product. In addition, for production, yeasts with a high gluten content are used, which is related to autoimmune diseases such as celiac disease, among others. The result is a more compact bread, with a faster hardening.

How to choose good bread?

For many years, we have been committed to Slow bread, prepared with the traditional method, with local products, where the natural yeast used in the fermented dough makes the dough rise for about 20 hours. Among the seeds that we recommend are spelt or Kamut, but we can also opt for 100% rye bread, with lower gluten content, and, above all, 100% whole wheat flour.

To guarantee the best bread in our kitchens, we offer the best accessories: our ceramic stone cereal mill provides us with nutritious flour at the right moment of use, and our ceramic bread bin allows the best conservation of bread with ideal humidity conditions.