Bread with stone ground flour
Short description: Stone ground flour is the result of grinding a cereal with the most ancient method, namely by crushing the grains between two large stones. Then, eventually, what has been ground is sieved (with a sieve called "buratto") in order to refine it. With this method, the degree of refining cannot be too high: wholemeal and type 2, 1 and 0 flours can be obtained with stone, but it does not come up to 00 flour.
Ingredients: type "1" flour, rye flour, salt, natural yeast.
The history of the Mercadante bakery began in 1990 when, at the age of 57, the founder Sabato decided to open a new artisan business. The company has a wood oven and a small mixer as its first machines. The bread is kneaded at night with the help of the children who continue their studies during the day. After ten years, his son Antonio takes over the business and adds to the traditional bread new products treated with the passion transmitted by his father. He thus buys other equipment so that the bakery expands to an area of approximately 300 meters and supplies the best retailers in the area. Today the grandson has also added to the management who strongly wanted to continue this activity by adding another office that, to the already wide range of products, has continuously added new references, in order to always keep the attention of customers high towards their specialties. .