The year 2021 is off to a great start, with the first meet between our Team Technologists in a long time.
Taking all the necessary precautions, subjecting all participants to the rapid test to avert the COVID-19 threat, the meet proved crucial in the development of the Domino 2021 strategy.
WE TOOK THE OPPORTUNITY TO WELCOME ANDREA ALDRIGHETTI FROM VERONA TO THE TEAM, A NEWCOMER TO DOMINO – A COLLABORATION AS APT AS EVER GIVEN THE BUBBLY ATMOSPHERE AND FELLOWSHIP THAT IMMEDIATELY ENVELOPED THE ART-LAB.
These days of workshops, experiments and sharing took place with a slightly different flavor than usual. It was not just about experimenting with new recipes and new combinations, but rather consolidating the use of mamaliev, the liquid natural yeast from our MAMA, in thedaily use of every baker and artisan.
Pizze in pala, Pane Sciapo, Panettoni… our technologists have focused on the workhorses of the Italian white art and beyond. All to offer a direct and decisive approach to all those artisans approaching liquid natural yeast and wishing to purchase or use MAMA.
ABRAMO, CHRISTIAN, FABIO AND ANDREA PUT ALL THEIR KNOWLEDGE AND EXPERIENCE ON THE PLATE: PERFECT INGREDIENTS FOR A DECIDEDLY TASTY AND WELL-RISEN DOUGH.
The first day served to share all the ideas and reflections of these past months. A brain-storming session absolutely necessary to start this year with clear ideas and precise goals.
On the second day the technologists rolled up their sleeves and finally got their hands in the dough. Tests and experiments were used to improve the use and inclusion of liquid natural yeast in the most classic and widely used recipes.
Passwords?
Simplicity and Ease.
The key objective, clear and shared by all, is precisely to simplify. A problem, or a request, is matched by a direct and immediate answer. What bread do you make? What product do you need?
Fabio, Christian, Andrea, and Abraham then tried different methods of making it: for example, by using biga or by yeast stringing.
What is the chariot?
It is a fairly dry pre-dough that helps the actual dough rise.
What is the meaning of “stringy yeast”? ?
Gluing is the process of forming the gluten mesh and allows for a soft, elastic dough that is unlikely to break.
