The fermentation of wheat as flour is considered one of the milestones of humanity’s civilization, allowing, together with the controlled use of fire, to make food more palatable and to experiment with new methods of preparation. In order for some of these foods, such as cereals, to be available, the transition from nomadism to settlement in areas with fertile soil and abundant water was necessary, an essential condition for settlements to be established through the practice of agriculture.
Wheat is a great example of a staple food with its carbohydrate structure and some essential vitamins. When it was discovered that, once properly dried, the seeds could be transformed into powder, their possibilities of use expanded exponentially. Certainly the most important process is fermentation, which, among other activities, transforms starch into simple or short-chain sugars, which can then undergo another reaction which will form, for example, carbon dioxide and acids, especially citrus fruits, which make up the resulting food is a delicious source of energy.
Bread making has always been a noble task, representing the collective or individual effort to obtain food that can be shared.
With the frenetic pace of modern urban life, the art of making bread became automated, a task absorbed by large baking companies, which, to shorten production times, began using additives or improvers.
In Nature everything has its rhythm. If you try to speed up, the expected results will be proportionally different. For example, a more accelerated process is responsible for breads with very low acidity, a characteristic more accepted by most consumers.
The modern bread revolution, accelerated by the Covid pandemic, has revived long fermentation as a production practice for many home bakers, drawing attention to, shall we say, forgotten flavors. Today, in the city of São Paulo, new artisan bakeries open their doors and ovens every day, a clear reflection of greater demand. Since it is a truly artisanal process, where the processes and their details must be followed to the letter and the quality of the raw material is the best choice of the master baker, it is always a special experience to taste a piece, perceiving its softness and taste at the same time crunchy time and delicate acidity that mixes with sweetness, intensified with a calm chewing.
And as a trend, artisan bakeries are betting on good coffee for the best company. Check out some tips below:
The future dining room
Installed in a warehouse, at the entrance there is an almost enigmatic neon sign with the phrase “must be here”. As the name suggests, the restaurant is the main nucleus, which can be explored by entering this place with multiple environments. Its coffee shop side has gained notoriety by roasting batches chosen from small, on-site coffee producers. Also very important is its bakery, which produces batches of rustic bread, multigrain and brioche, which pair perfectly with the different batches of coffee.
Futuro Refeitório is located in Rua Cônego Eugênio Leite, 808, Pinheiros.
San Chico Bakery
One of the bakeries that became a favorite in the region before opening its ovens in Higienópolis, St. Chico Padaria starts serving its fragrant bread from 7 am. As a main accompaniment, the coffee served by the micro network is an exclusive blend of No more bad coffeeby the master roaster Caius Tucunduva.
A San Chico Bakery is located at Rua Fernão Dias, 461, Pinheiros and two other addresses.
In the window
A six-handed undertaking between journalist and curator of gastronomic events Luiz Américo Camargo, Fabio Kow AND Maria Camicado, Na Janela is a small and charming long-fermented bakery that offers classic breads, with wholemeal flour, baguettes and even cheese bread, as well as croissants and beigale, which have become one of the best sellers. The coffee service chosen is the system batch preparationthat is, prepared in larger quantities for quick service, with a machine and coffee from the German Melitta, and which is always part of one of the combos of the day.
TO Artisan Bakery Showcase is located at Rua São Vicente de Paulo, 603, Higienópolis.
Arimbá barn
Adventure with the famous chef of Espírito Santo Angelita Gonzaga, known for his research work on ancestral corn or criollo, as well as fish from the Espírito Santos coast and peasant cuisine, takes on a new aspect with his coffee service. Offering mainly corn-based side dishes, an excellent option for those with dietary restrictions such as gluten, its café menu has as its flagship the special 100% biodynamic Robusta coffee, produced by BioGiori Agricultural Company.
OR Arimbá barn is located in Rua Caio Graco, 226, Vila Romana.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
