Bio-oven of the village

BIOFURNACE OF THE VILLAGE , Ponzano Romano (RM)

Water, organic flours, salt and sourdough: bread. From these simple ingredients comes the idea of ​​the Bioforno del Borgo laboratory, in Ponzano Romano. A small laboratory that offers organic bread from organic and stone-ground flours, modern and ancient grains, from Molino Silvestri Vinicio, at a cost accessible to all. Michele Santamaria, the baker, passionately creates and bakes tasty leavened breads with sourdough. In fact, only organic sourdough is used to respect the maturation times and to restore a lost flavor to the bread and excellent digestibility. The maturation times of the dough range from a minimum of 6 hours to a maximum of 15 hours. This type of leavening guarantees a longer duration of the bread, which if stored in a dry place and at the right temperature, can last up to 7 days.