Located in Casa Amigant, an old inn of Gothic origin, the Ethnological Museum of Castellgalà keeps a collection of photographs, archaeological pieces, traditional everyday objects and field tools, which allow the visitor to get closer to the history of the town.
From the recreation of a Roman room to the conservation of an old bread oven, like the one shown by NarcÃs Serrat for Las Fotos de los Lectores in La Vanguardia. And it is that here “we can still find a traditional bread oven like those of before”, comments the author of the images.
Bread is one of the most consumed foods in the world. Cheap, satisfying and rich. However, over time different processes have been developed to do so, from the simplest to the most elaborate.
At first, made mainly of flour, water, salt and yeast or sourdough, traditional bread had several important processes: kneading, division, rounding, forming, fermentation, resting and baking. A simple process, but, unlike industrial production, with quantities that are not on a large scale.
In industrial bread, a considerable volume of pieces is produced. For this reason, over time, bakeries began to sell this type of bread, of less quality than that of traditional artisanal production, replacing the “lifelong”.
However, as everything returns, bread is no less. In recent years there has been a return to artisan preparations in which additives are left behind and sourdough is introduced.
In addition to long fermentations, organic, wholemeal flours and the inclusion of grain varieties such as spelt, oats or barley.
