Handmade tradition

The key to a good artisan bread from Malaga lies in the production process and its composition. The manufacturing of this type of bread is slower (it can exceed seven hours, while industrial bread is made in just over two) and is based on a procedure without additives. According to the master artisans, the key is to choose quality ingredients, to let the dough rest and to take care of the cooking. Artisan bread also offers different varieties.

The most common is the traditional loaf of bread, with round and pointed ends. Ciabatta, a rustic variety, with a hard crust and little crumb, and loaf, round and very large, are also common. Varieties of artisanal bread, in Malaga there are some municipalities with their own traditions and varieties of bread. The Antequerano mollete is popular throughout Spain (also the Archidona mollete, with similar characteristics). It is a small round-shaped, lightly cooked crust bread that usually accompanies breakfasts in the form of oil toast, with tomato and ham. For its part, the municipality of Istán is known for its corn bread, made from corn flour. Among the varieties of artisanal bread there is also catech bread, with a hard crumb and a round shape, very similar to a loaf. This type of bread remains in very good condition even as the days go by.

Distinguish artisanal bread

The most important difference between a bread made by hand and a bread made through an industrial process is the naturalness of the ingredients. Also its flavor and smell, much more intense. A good artisan bread can be distinguished by its interior: the crumb is very open and irregular, unlike an industrial bread where the crumb is compact and more closed. Another key is its durability. Artisanal bread can be kept soft and in good condition for several days thanks to the fact that no type of artificial additive is used in its preparation. The secret lies in covering the bread well when storing it (with a cloth, with a napkin...).