GASTRO
T H E TA S T E F O R G O O D B R E A D WATER, FLOUR AND VERY LI T T L E HUR RY
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n a world where we can find bread any time of the day, of any kind and for any price, are we really aware of what we eat? This is food for thought. In a fast-moving world, the desire for immediacy and low-cost production has consequences, and these are directly related to the quality, flavour and even the smell of a product that most of us consume pretty much every day of the year. On the opposite side of this modern trend, however, artisan bakers have banged their fists on the table to make bread the traditional way: as if it were a ritual. Several bakeries in Palma have been opened to reclaim the original flavour of an elaborate product that already existed in Ancient Egypt, using sourdough, which only contains water and flour and is fermented for long hours (here there is no room for haste).
Photo: PanneNostro
Some of those expert hands that knead at dawn have been doing it for years. Others tried the experience without too many expectations and it has now become their job. Uco and PaneNostro are some of these projects based in Palma that are committed to traditional processes and to avoiding commercial yeasts, additives and refined flours. On the contrary, they experiment with other kinds of flours such as oatmeal, buckwheat or even xeixa in their workshops in the city. More than a fad, it is a statement of intent: the desire to once again slice, smell and enjoy well-made bread. And the pleasure, of course, is all ours.
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