Astori Bakery: biologic stone milled flours, cooking in wood oven, mother yeast... 07/03/2016 - The foundation of this artisanal bakery dates back to the first years of the 20th century in Coccaglio (province of Brescia), than it was taken over by the Astory family in 1968, and in 2005 they installed an original wood oven to improve further the cook and the taste of the bread.
The objective is the research and the revaluation of the ancient wheat varieties nowadays nearly extinct.
The flour come from flour mills which furnish themselves with biologic raw materials through a direct contact with some agricultural producers like "Mulino Sobrio".
The making process start from the mother yeast with acid dough.
Since 1993, the fermentative stock belongs to the cacao fruit, and it is revived every day.
The machineries at low rotation work carefully the dough and the breads are hand shaped and let rise on wooden boards.
The cooking is made in wood oven.
Then the breads cool down in wicker baskets.
The brown bread, the rye bread, the 5 cereals bread, the kamut bread have an outstanding ancient taste and absolutely fine quality.
The cookies follows 2 different recipes: the traditional with all biologic cane sugar, eggs and butter and the sweet one with apple juice and extra virgin olive oil.
Articolo tratto da: OIP Editing
OIP S.R.L. The largest boutique for ITALIAN quality food at a fair price.
MAGAZZINO DI SPEDIZIONE: Via Nicoḷ Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00
