Baking bread

I woke up and walked next door into the kitchen to the smell of bread. A floury, yeasty, organic smell of bread rising. Turns out today is bread making day with Ivano.

I helped knead the dough with him. Pushing, pulling and stretching the dough like hard elastic. Activating the energy of microscopic fungi, yeast. This yeast is local is from farmers in this region. And perhaps the most important component of the bread.

We let the dough rest in little baskets for the rest of the morning before coming back to launch them into the brick oven outside. It has been getting hot all morning twinkling with glistening coals. As we taste the first ones out they are crispy on the outside, warm and soft in the middle.