Fresh Bread Online

The difference between fresh artisanal bread and industrial bread

You can call fresh bread only that is produced according to a continuous process, avoiding all the interruptions that result from freezing doughs, partial products or raw materials, with the exception of those processing techniques that slow down leavening.
Bread sold as freshly baked sometimes holds nasty surprises. In fact, in the various hypermarkets and stores, loaves risk being all or part of them frozen, full of additives and preservatives, sometimes even prepared in foreign countries. But the most important differences between fresh bread and packaged bread are two: taste and quality. Real fresh artisanal bread is usually organic, made with authentic traditional ingredients, with natural leavening. This last paragraph, in fact, causes the flavor of ripe loaves to become full and full-bodied, which distinguishes them from non-artisanal bread, from &' artifact aroma, given by the lack of flavor compensated by large amounts of yeast, salt and fat. #39 It is for this reason then that bread is referred to as an unhealthy food, so much so that some people go so far as to exclude it from their

Fresh bread: the story

Bread making, like other cereal-based preparations, has very ancient origins, just think of the simplicity of the recipe: a mixture of flour, water and a few other ingredients. Among these we have salt, absent only in rare cases for local use, such as in Tuscan foolish bread, yeast, which can be sourdough, obtained from a previous dough, or brewer's yeast, the most common nowadays d&' today. Here, too, there are exceptions, think first of all of the unleavened bread in Middle Eastern areas and Jewish holidays.
Bran, now highly appreciated for its nutritional properties, was once considered a waste. For this reason, what was obtained from it, combined with black bread obtained from low-quality cereals, was mainly the basis of &' nutrition for the less well-off classes, while white bread was intended for nobles. This food, unlike what happens today, was not only an accompaniment to other dishes, but more l&' equivalent to a meal. For this reason, revolts have broken out in history because of the lack of availability or the price of fresh bread that is too high

Types of fresh bread

Probably l&' the main element of bread is flour: in fact, it is the difference between the various types of flour that determines the varieties of bread. This can also be classified according to the shape that the baker gives it, the particular additions that are made to &' dough or again, as we have already mentioned, based on the production process, which can be artisanal, semi-industrial or industrial. If these classifications, especially the last paragraph #39, can be useful in determining the quality of a loaf, what truly and even nutritionally distinguishes one type of bread from another is the flour, which can be wheat, rye, spelt, kamut, Senatore Cappelli wheat and others.
This last paragraph #39 is an ancestor of modern durum wheat, it is held in excellent regard because it has higher percentages of lipids, amino acids, vitamins and minerals and is also easily digestible. If Kamut, an American variety that takes up l&' ancient Iranian Khorasan wheat, contains more proteins, vitamins and minerals than traditional wheat, d&' on the other hand, Spelt is similar to this &' last but with an incisive flavor and a potentially much greater fiber content. Browse through all the fresh bread that you can find in our selection for sale online

Fresh bread: calories and properties

Bread is often accused of being a source of complex carbohydrates, enemies of diets and well-being, but even in this case we must distinguish between fresh bread and packaged bread. This last paragraph #39 tends to be much more caloric and less healthy, because fats and alcohol are added to make the loaves palatable for a longer period. The calories of bread, however, are around 200-300 per 100 grams, with the difference that in industrial bread and in white refined flour this caloric intake consists almost only of carbohydrates, while in the case of loaves made with less refined grain flours, such as durum wheat, Senator Cappelli and kamut, the richness of protein and fiber generally makes them more nutritious. In addition, their satiating power also makes them suitable for diets.