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tuscan bread d.o.p.

Tuscan bread D.O.P. Bolognami is Natural Leavening, obtained from the bread-making of Tuscan soft wheat flour, type "0", keeping the wheat germ, which has now disappeared in common flours, mixed with natural mother yeast and water. For the leavening of Tuscan bread D.O.P. no additives or technological adjuvants of any kind are added. Since soft wheat is grown in various areas of Tuscany, it has different qualitative characteristics. By mixing different batches of wheat it is possible to obtain a balanced raw material with characteristics suitable for bread making and the right amount of gluten. It has various shapes which can be: rectangular, round, or ovoid which is the most typical one. The weight usually ranges from 500 g to 1 kg and the shape has a thickness ranging from 5 to 10 cm., The crust is crumbly and crunchy, golden in color, while the crumb is soft, non-regular alveolated, characterized by color white and ivory. The scent of Tuscan bread D.O.P. is that of toasted hazelnut, the taste is silly but not bland since the types of wheat used, together with the mother yeast, give it a unique flavor despite the lack of salt