Super Crispy Panuozzo Bread! How To Make It!Panificio Malafronte Of Gragnano | Italy

For the panuzzi we use a strong double zero flour. We use cold water. We start by adding half of it. We start the mixer. First we make it harden and then we add the salt. The difference is that in the bread you have to feel that acid part, which flavor the bread, while in the panuzzo we make you feel the integrity of the flavor of the flour, giving a very long leavening, but not too long, so much to develop the acidity inside. This product remains very light, very crunchy and very well-leavened inside. As you have seen before, when we open the panuzzo, the inside is very hollow. After absorbing this water with the salt, we start to knead at a second speed, a speed higher than this one. At least 50 kg per day. Only for the panuzzi, yes. We make three quintals of bread, four quintals per day. Then it varies, depending on the day, on Friday and Saturday we get to five, six, depending on the day. While for the panuzzi we go beyond the quintal per day. Here we make 30 types of bread per day, including the panuzzi. In addition we make Neapolitan pizzas. We are eight. Eight of us work inside the laboratory. This will stay here for at least two hours, to rest. What is this? This is tomato sauce. Now they are seasoned with a drizzle of oil and a pinch of salt. This is black pork sausage. Now in the oven. Hi, I'm Adriano Malafronte, I'm the owner of this company, I've been working for 30 years and I'm addicted to production. I take care of all the doughs, the quality of the products, the cooking of the products, until they reach the people's table. The secret to making good bread, from my point of view, in addition to the long leavening, you need a great passion. For this job you need a great passion. You have to dedicate a lot of time, a lot of passion, and a lot of seriousness. This is the secret. I start at one, I finish around two. I've been doing this for about 18 years. I'm still working here, and I will continue to work until my strength gives up. We make a lot of specialties, but the bread is the one that goes the most. There is natural leavened bread, cereals, traditional bread, many other things. A big one and a small one? Yes. I like the orange piece. a Parmigiano Reggiano. Hi, good morning. I'm Daniele Malafronte. Together with my brothers, Massimiliano and Adriano, I'm in charge of the family business. The Malafronte bakery, located in Gragnano, since 1906. What is bread making? In fact, it is nothing more than the art of recycling the leftovers in the kitchen. So, before, we used to take this bread, a few days old, collect some leftovers from the fridge and put it back in the oven. This was done in all the houses, in all the Neapolitan families. We still do it now. But then, in the 80s, this name was given by an important local pizzeria. This brand was coined, if we want, and it was also an object of discussion for a probable typical local product. In this period, however, there was a revisitation of the bread maker. While before, we used a raffermo bread, in this fridge, a bread was created. It is a bread made with the dough of pizza. So, pizza base, elongated in the shape of a bread, open, emptied of the mollica, stuffed with all the ingredients, the basic one, the pancetta, the mozzarella, but you can stuff it in any way you want, until you get to a sweet bread, because many people put chocolate, and eat it, taste it with friends. I take this opportunity to invite everyone to stay open for the service only at lunchtime. So, don't come for dinner, because we won't let you eat, but at lunchtime we will give you great satisfaction. I'm waiting for you. This is wholemeal bread. Hi, Massimiliano. Grissini. Grissini and cereals. Have you seen where I brought you? No. The mother is solid. This is the pH meter. It measures the pH. We measure the temperature of the water. That one is for panini. Let's say, mother's daughter. This is the mother. They use this also for panettone. Here they also make panettone. Hi, I'm Massimiliano Malaffronte. I'm the head chef of the Malaffronte family. Here I'm the producer of Grissini, Kregs and Levitati da Ricorrenza, including panettone and colombe. Today I present to you Grissini hand-pulled, hand-worked. As you can see, they are all different. Today we made those with seawater. But we make more than ten references, between cereals, farro, sesamo, papavaro, mediterranean corn. We have a nice variety of Grissini, all hand-pulled, with natural yeast, resting for 24 hours, then worked, cooked and packaged. We are in Gragnano, the historical production site of 1906 in Gragnano. Come and see us, you will find all the good things. For less than 30 years I have been the master of bread.