The Bread of Alba it is a loaf with a sturdy crust and an aromatic, melt-in-your-mouth crumb. We learned to do it in Alba, in fact, spending a day with floured hands at our side Fulvio Marinoto steal the secrets and recipes of a miller who dedicated his life to wheat and white art.

Known to the public as The Breadmaker of the television program It’s always midday with Antonella Clerici, and for being the face of In your home ovenon Food Network, e The oven of wonders, on Real Time, Fulvio says: «I literally grew up in a mill. Both the white art and the milling art are part of me, and without even just one of the two components I couldn’t be who I am.”

Whether we’re talking about savory or sweet doughs, they’re there three rules which, according to Fulvio Marino, is always good to respect.

COLD WATER
Facilitates the kneading process. Use water kept in the refrigerator at 4 °C to make the dough more workable and more toned (with hot water it risks remaining too soft).

DOUGH TEMPERATURE
Use a probe thermometer and check the temperature of the dough, which it must not exceed 25‐26 °C. The ideal is to keep it at a maximum of 22-23 °C.

PRELIMINARY REST
Before kneading, mix the flour with the water and let it rest for at least 30 minutes. This favors the splitting of starches (autolysis) which will make it easier to work the dough, which will absorb the subsequent water much better. The bread will then be more digestible.