We source the finest flours and ingredients available to us here in Florida. Except for our enriched doughs like Brioche Challah and the like, all of our breads are vegan. Simply flour, water, sea salt and yeast. The majority of our loaves are naturally levened for many hours under cool temperatures which produces that crust and flavor you all have come to love. We love it to , obsessively so.
In it's raw form, a skilled baker uses his or her own techniques and tools to arrive at a level of quality which is not pre-determined. It's through the knowledge, skill and manipulation that guides us in pursuit of the perfect loaf. Tearing into a fresh loaf of bread to judge the final result is the reward, but always leads to more analyzing of each and every step to better the next one.
In two words, Maillard reaction (my-yar). This is how our Rustic Levain develops it's deeply burnished colors. Through the long fermentation of the dough, the enzymes create large amounts maltose and glucose. Amino acids break down the combined sugars and protein. The maillard reaction starts when the loaves build heat (200 f) from the baking process, the stored maltose and glucose bring very deep caramelized colors. This gives our levain a wonderful flavor profile with great crust.
Making breads from a natural sourdough culture have sustained us for thousands of years. When the introduction of modern bread processing and mass production took a foot hold, bread was set into a tail spin nutritionally. Healthy and nutritious bread is made with simple and pure ingredients. It's become widely known that fermented foods are healthier for you and more easily digestible. The benefits of eating breads made with a naturally fermented sourdough culture are:
Natural bacteria and yeasts pre-digest the starches during the slow fermentation process of the dough. When the finished bread is eaten, it is now more easily digestible.
With the much longer rise of sourdough, the build-up of lactic acids is elevated which breaks down Phytates . Phytic acids normally block the absorption of minerals like magnesium, calcium, zinc and copper; thus you regain the ability to benefit from these minerals.
To know the dough is to feel the dough. To learn how the dough changes with every stretch and fold. When you work in a bakery where everything is mechanized, your ability to give the dough what it needs to become its best, is lessened. No machine can ever replace the confident knowledge of skilled hands. The days when everything was manual, made many masters of their craft, and is the connection between effort and result. This is what guides us in producing our breads at Pane D' Or.
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