At the basis of everything, sourdough. The dough from which everything takes shape, the principle of every creation.

Moving it, refreshing it, nourishing it is always Giuliano Pediconi, master baker at Molino Paolo Mariani, who studies and bakes the raw material with direct experience through direct handling of natural yeast. “When we add yeast to a dough of water and flour, the dough becomes alive. This creates a relationship of interdependence between the artisan and the dough, marked by precise times.” Molino Paolo Mariani’s philosophy is to understand and let the raw material express all its peculiarities. And it is with this awareness that the unique Monocultivar project was born: a single variety of wheat sown, harvested and milled in purity.

Monocultivar Zeta is a variety of French origin grown in Le Marche region that can offer a flour with high stability. “Perfect for sourdough that needs the sensitivity and constancy of the artisan. Then, you know, during yeast management the variables are really many: the water, the environment, the place where you operate. Having a flour obtained with a monocultivar allows the artisan to have more control over the process, as the variety is always the same as well as the territory where it is grown.”

The sourdough needs a flour that is able to feed it precisely-this is the strength of Zeta, which gives doughs made with sourdough a unique structure and flavor profile. The study also continues in the agronomic and milling fields, “the caryopsis has a medium to high hardness,” explains the miller Danny Mariani, “and needs a wetting period of more than 48 hours to soften the grain in a proper way before the milling in order not damage the qualitative properties of the variety.

One Monocultivar discovered “thanks to Giuliano’s intuition” is Omega, “The wheat of Panettone.” A great achievement for the Molino, which can say to have a flour for Panettone made from a single 100% wheat from Le Marche region, to the delight of artisans. “The wheat of high-protein flours used for Panettone are almost always of foreign origin. But we are in Italy, a land of great raw materials: it is essential to do research to be able to create products that are completely Italian. As always, it is necessary to make territory, wheat and man interact: this is the new path taken by Molino Paolo Mariani.”

A different flour from Zeta, obtained through a soaking of more than 48 hours and a very slow and delicate milling process. Omega is able to absorb well the fatty part of the panettone dough, and above all to support the artisan through its ability to maintain the continuous deformations, required during the long Panettone process.

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