What flour to use, how to mix and knead it, how much water to use to make an aromatic and delicately flavored bread? How do we preserve the best parts of the grains of wheat? How can we ensure harmony between water, fiber and flour?
Ivo Corsini, manager of the Antica Forneria e Pasticceria Corsini, an artisanal bakery with over 100 years of history that combines daily baking with an ongoing search for the very highest-quality ingredients, tells us how. In this video he’ll explain how Mora flour is suited to lots of different baking techniques, including long fermentation.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
This episode of How It’s Made was produced by Agugiaro&Figna.
Event languages: IT, EN