2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A master baker from Plovdiv has created and patented two completely new types of Bulgarian bread, which are dedicated to the city under the hills. A special flour mix is used for kneading them.
The two new types of Bulgarian bread bear ancient names of Plovdiv, and their creator - Georgi Lefterov has applied for a European patent for recipes for pasta produced by him.
His idea is to protect the geographical name of the products so that they are produced only in Plovdiv.
One bread is dark and is made of 5 types of flour - einkorn, barley, millet, rye and whole wheat flour. White bread is made from wheat, which grows only on the Balkan Peninsula, Lefterov told Bulgarian National Television.
The dark bread is called Pulpudeva, and the white - Evmolpia or Evmolpiyski, which pays tribute to Plovdiv.
The leaven for wholemeal bread is made of fermented honey, and raisins are used for white bread. The long fermentation is important for the specific taste, the baker shares.
A dose of symbolism has been added to the new types of Bulgarian bread. The white Evmolpia is carved in an interesting way, so as to remind of the stones on which the city of Plovdiv is built.
Wholemeal bread is also called smiling, because with its 7 side cuts it recreates the hills of Plovdiv.
The two types of artisanal bread will be officially presented at the Bread Festival, which will be held next year in Plovdiv.
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