We talk about the “fist bread” (pan de puño in spanish), when you try it it’s not that easy to stop, a bread with years of history, more than 250 years.
We are going to tell you the story borned in the hands of those women who made them and they rode donkeys to sell them to the neighbors nearby.
This story started in a village of Gran Canaria, Ingenio on the hands of the autoctonal bakers. Traditional elaboration and it keeps on nowadays in a wood oven. Back in the days, it was quite hard to find those ovens, so they were rented for hours to produce this famous bread.There are plenty names remembered by the old community from this village. Such as Juana, Florentina, Antoñito de la Cuesta, Lina… among many others craftsman and craftswoman. But in the particular case of Lina, her legacy continues nowadays and they keep the tradition alive after all these years with their own “fist bread” Amaro.
There is no secret formula to make this bread but it has changed over time. The clue of a good dough began with regular ingredients: flour, water, salt and natural yeast.
In the past, Moroccan and sarraceno wheat was used to make the dough. A good 24 hours fermentation creates a compact mass which is taken into a bowl where the dough will be kneaded until the end of the fermentation (that’s why it is called “fist bread”), and makes its characteristic cross at the end of the process.
We have to locate this product as a filling dish which contains proteins, energy, fiber and diverse minerals. Alone or mixed with other meals are the main pillar of nutritions from other decades. Nowadays, we keep this tradition and we enjoy this gastronomic pleasure.A leisure for the taste thanks to many people who are straining to keep the tradition alive and a high quality product: fist bread, a meal for our story.