How it is grown and its organoleptic characteristics
The solid wood sideboards
The maidda, in Italian sideboard , is a container made from a single block of wood, rectangular in shape, with raised edges, in which bread was kneaded in country homes, today mainly used as a decorative element in holiday homes as a planter or magazine rack.
In the past, making bread was a ritual that was repeated every 15 days, the head of the family went to the mill to buy the sack of flour that had to be freshly ground, and the youngest daughter instead had the task of going to get the "crescent" (mother yeast) from the neighbor who last made the bread. The mother yeast container was shared by all the families in the neighborhood, and had been going from house to house for years to keep its precious and delicate contents alive with the new regenerating "sockets". On the day set for the preparation of bread, during breakfast the reunited family organized the work to prepare 20 kg of "Vastedde" (typical Sicilian loaf) and "Cucciddati" (donuts) which were generally enough for about 15 days.
In the past, bread was one of the main foods on Sicilian tables and was used in many ways both in savory and sweet, in the name of economy and a diet made up of a few simple but genuine things. The kitchen during the preparation of the loaves became a battlefield, and “a maidda” gained center stage.
After having sifted the flour inside it, the salt was mixed dry so as not to compromise the good result of the leavening, unfortunately quite common reaction when the salt came into direct contact with the mother yeast causing its slowdown of growth. Finally, a fountain was made inside which yeast and warm water were added, starting the processing of the dough which required a sustained pace and an energetic grip carried out by at least two people at a time. The dough was rolled up and punched, raised in the air and then beaten with great force, in order to make it incorporate air to obtain a better leavening.
Then, when bubbles began to appear on the surface of the dough, it was ready to be divided into loaves that were placed to rest on a table specially dressed with blankets and two floured white tablecloths. A maidda remained clean, completely free of residues attached if the work had been done well, and this was a source of pride for many expert housewives.
Finally, we proceeded with the baking of bread in a wood oven. When it was not used for processing the dough, a maidda served as a container for bread but also for other foods. Perhaps even today in some towns there is someone who uses it, but in most of the houses the old or ancient maiddes have become just a piece of furniture in memory of a past that unfortunately will never come back.
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