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BREAD IN MEDIEVAL 
Men of the Middle Ages had the capacity, especially in times of difficulty food, bread is not only to transform into different types of grains, but as we shall see, to get some beans and flour baking frutti.Il proceedings began with the 'sifting', which is separated from the bran flour was used for which a special instrument called "Tumble", he then proceeded to mix the flour with warm water until it obtained a ball of dough was leavened in a closed container overnight : This was called the "growing" and needed to rise the next mass. A small amount of this mixture was kept aside and was used to successiva.Inizialmente leavening bread was sold to size and looked like a large dome. There was a form of value of money, a larger shape or double and another smaller one called offering. Then the price began to be dictated by the type of flour used: undoubtedly the most expensive bread was bread wheat as the Provencal "pain de bouche," light and soft, then there was the bread medianus "obtained by mixing wheat and grains lower and finally the poor quality of bread made entirely from corn waste. The most original loaves, however, were those that were produced in times of famine, those who Camporesi called the "bread wild" , You do not hesitate to make bread with raw materials that were not cereals between those that had the most success was the chestnut. This plant of European origin, most common in Italy, France and Spain, began to be cultivated since the time of the Roman Empire and after a period of stasis, began to spread for the second time after the year one thousand. The phenomenon of the chestnut bread was such a scale that some scholars have coined for this fruit, the espresssione "chestnut civilization." This "civilization" can be identified with the peoples of the high hills and mountains, especially those including between 300 and 1000 meters, since this is the end of natural spread of the chestnut harvest castagno.La was through "beating", or after you eat fresh, or they proceeded to dry in order to get the flour. This operation was done in the "squeegee", a building built in the woods, which had a lower level used as a furnace. The flour obtained had the distinction of having more than just starch and sugar consumed fresh chestnuts, and could, therefore, to ensure that the organization a viable alternative in case of lack of other food substances. Since its flour, in addition to bread, you could make a polenta sweet taste and also make the "Chestnut", a typical Tuscan dessert that is still oggi.Un other types of bread, for its peculiarities, certainly deserves consideration is that obtained from barley. For the low gluten content, the lack of elasticity and thus its difficulty to rise, barley did not lend itself easily to the bakery and its consumption was quite rare. It is used only in times of crop failure, but the same can not be said of many hermits and philosophers, who consumed it is precisely because of that 'drought', for which he was so disliked. As a capable, according to the mentality of time to dry the damp mood, this type of bread became the food of choice for all those who, through the mortification of physical pleasure, seeking detachment from the world.
Men of the Middle Ages had the capacity, especially in times of difficulty food, bread is not only to transform into different types of grains, but as we shall see, to get some beans and flour baking frutti.Il proceedings began with the 'sifting', which is separated from the bran flour was used for which a special instrument called "Tumble", he then proceeded to mix the flour with warm water until it obtained a ball of dough was leavened in a closed container overnight : This was called the "growing" and needed to rise the next mass. A small amount of this mixture was kept aside and was used to successiva.Inizialmente leavening bread was sold to size and looked like a large dome. There was a form of value of money, a larger shape or double and another smaller one called offering. Then the price began to be dictated by the type of flour used: undoubtedly the most expensive bread was bread wheat as the Provencal "pain de bouche," light and soft, then there was the bread medianus "obtained by mixing wheat and grains lower and finally the poor quality of bread made entirely from corn waste. The most original loaves, however, were those that were produced in times of famine, those who Camporesi called the "bread wild" , You do not hesitate to make bread with raw materials that were not cereals between those that had the most success was the chestnut. This plant of European origin, most common in Italy, France and Spain, began to be cultivated since the time of the Roman Empire and after a period of stasis, began to spread for the second time after the year one thousand. The phenomenon of the chestnut bread was such a scale that some scholars have coined for this fruit, the espresssione "chestnut civilization." This "civilization" can be identified with the peoples of the high hills and mountains, especially those including between 300 and 1000 meters, since this is the end of natural spread of the chestnut harvest castagno.La was through "beating", or after you eat fresh, or they proceeded to dry in order to get the flour. This operation was done in the "squeegee", a building built in the woods, which had a lower level used as a furnace. The flour obtained had the distinction of having more than just starch and sugar consumed fresh chestnuts, and could, therefore, to ensure that the organization a viable alternative in case of lack of other food substances. Since its flour, in addition to bread, you could make a polenta sweet taste and also make the "Chestnut", a typical Tuscan dessert that is still oggi.Un other types of bread, for its peculiarities, certainly deserves consideration is that obtained from barley. For the low gluten content, the lack of elasticity and thus its difficulty to rise, barley did not lend itself easily to the bakery and its consumption was quite rare. It is used only in times of crop failure, but the same can not be said of many hermits and philosophers, who consumed it is precisely because of that 'drought', for which he was so disliked. As a capable, according to the mentality of time to dry the damp mood, this type of bread became the food of choice for all those who, through the mortification of physical pleasure, seeking detachment from the world. 
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