Pane Vivo: manifesto for a bread that feels good
Bread (Pane Vino).
© Pane Vino
By: Clémence Denavit Follow
5 mins
We love bread!
3 ingredients are for its composition, flour-water-salt;
and to bake his bread, attention and time.
Galette, baguette or black bread, all regions of the world have their "bread", made from local cereals.
Over the years, however, new ingredients have been added to this first list to give the bread more elasticity, whiteness, for more speed in the making, more sugar.
A "modern" bread?
Publicity
Journalist, Italian, Adriano Farano, realized while baking his own bread, that modernity was not an asset in the matter.
He then embarked on a multi-year investigation into ancient bread and wheat which led him to write and open, in early 2020, the Pane Vivo bakery.
The breads are made there with ancient wheat flour and lively sourdough!
Adriano Farano
is a baker journalist, author of "
I will not eat this bread
", published by Editions du Rouergue.
Pane vivo
, the bakery is located at 49, rue de Chine, in the 20th arrondissement of Paris, and at 27 rue Bosquet in the 7th arrondissement.
Adriano Farano, Pane Vino.
© RFI / Clémence Denavit
For further :
-
Pour le pain
, by Steven L. Kaplan - Fayard 2020
-
Encyclopedia of homemade bread
, by Marie Laure Fréchet - Flammarion 2019
-
Wholemeal breads and ancient grains
, by Lutz Geissler - Ulmer 2019
-
Breads of the world to make yourself
, by Christine Ingram - from Borée 2005.
In images, in pictures
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Music programming
Ménilmontant
, by Charles Trenet
Seeds of love
, by Tears for fears
Staying alive
, Bee Gees
The homemade
sourdough recipe
The leaven is the mother of bread.
Flour and water, fermented, that you can use to accompany the "growth" of the bread, in place of industrial yeast.
Ingredients: 100g of wholemeal flour + non-chlorinated water.
Day 1
Carefully dilute 80 g of flour and 80 g of water in a bowl.
Pour everything into a sterile jar, cover with a cloth, leave to ferment in a warm room (20-25 °)
The 2nd day
Add to this beginning of leaven 10 g of lukewarm water and 19 g of flour.
Mix well.
Cover the jar and let ferment in the same place as the day before.
The 3rd day
Add 10 g of water and flour, cover, let ferment.
The 4th day
Your leaven is ready!
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