The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dolceaqua bread

turosdolci's picture

Dolceaqua bread


I wanted to share these pictures of the bread being sold in a stand in Dolceaqua, Italy.  It was a small festival displaying the products of Dolceaqua. The size of the bread was amazing. Imagine the size of the ovens. 




Floydm's picture

Those are unbelievable.

dmsnyder's picture

The size of the bread was amazing. Imagine the size of the ovens. 

Imagine the size of the baker! How do they load these loaves in the oven?


davidg618's picture

three men and an apprentice boy.  The apprentice has to walk the far end into the oven.

David G.

SylviaH's picture

amazing.  Thanks for sharing.


foolishpoolish's picture

My browser is only showing the second picture. I saw it and thought - hmm what a nice picture of a lovely miche resting on a rustic stone surface....

...then I realised what I was looking at. dang! Amazing. 



turosdolci's picture

So sorry about the picture.  I've tried to upload it several times and even reduced the size. I don't know what is wrong and if someone has the answer please feel free to give me some advice.  The first picture shows the full size of this bread.

Noor13's picture

Wow those loafs are amazing. i wonder how and where they really bake them? Would like to taste them too:)

Marni's picture

Those are incredible, but why?  Is it the shock value as a gimmick?  Fun though.


davidg618's picture

that gorgeous crumb, and considering the investment in flour, time, and effort I don't think its either shock or a gimmick.

David G

turosdolci's picture

No they are for real. They cut them and sell them by weight. This is the type of bread they also use for bruschetta, cut into chunks for salads and eaten with just about anything that requires sopping up juices. Italians never leave good flavorful juices in their plate. I wish I could have spent the time to ask about them, but I was leaving, hands full of luggage and our car was not exactly parked in a good place.  I had to take a few pictures for The Fresh Loaf members because I thought you would be fascinated. Italian bread tends to be somewhat dry, also these have no preservatives so they have to be eaten fresh. The next day they put them in salads, soups etc. But it was when I walked by the creamy gorgonzola in round wooden vats made in the mountains in the region with white truffles that I almost turned around and stayed forever.


SallyBR's picture



I wish they would make a youtube of these babies "in the making"


Must be amazing to watch!