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How Fresh Bread Is Made Every Morning
Every morning long before dawn, delicious crusty bread is produced in artisanal bakeries across our bustling city. The complex baking routine begins at three o'clock while most citizens are still sleeping soundly. Organic wheat flour, purified water, sea salt, and natural sourdough starter are measured with meticulous digital precision. Because artisanal baking requires strict temperature control, ingredients are stored in special climate-controlled pantry rooms.
First, the simple ingredients are blended in massive stainless-steel mixing bowls. The wet dough is kneaded gently by rotating mechanical arms until gluten strands develop optimal elasticity. After initial mixing, the soft dough is divided into equal portions, shaped into round loaves, and placed in traditional wicker fermentation baskets. The loaves are rested for several hours so complex flavours are created naturally.
Next comes the transformative baking phase inside massive stone-deck ovens.