El pan según Mateo

"Since I started making bread, I've simply never stopped," Matteo Trapasso, owner of the TraMa bakery in Milan, told us. Despite his young age (born in 1998), Matteo has already amassed a series of important work experiences, first at the Nordic cuisine restaurant Bjork, where he was busy making rye bread smørrebrød every day, then at Forno del Mastro in Monza and at the family pizzeria in Chiavenna. Finally, he opened his own shop in November 2022, which immediately made headlines because, at 8.87 square meters, it's the smallest bakery in Europe.

Here, Matteo kneads his dough every day before his customers' eyes, paying close attention to raw materials and sustainability. "For me, making bread, first and foremost, means telling stories—the stories of small, quality artisan producers, where I source the flours I use." Organic, stone-ground, these flours in Matteo's hands transform into medium and large loaves, fragrant, with a crispy crust and a soft crumb, but above all, capable of keeping for more than a week. Shelf life, to avoid food waste, goes hand in hand with Matteo's attention to energy conservation, with investments in machinery that allows him to constantly monitor all stages of the process to optimize consumption. His creations are easily replicated at home and in large quantities, thanks to the new Bosch Series 6 stand mixer, which has many functions waiting to be discovered. We put it to the test, making bread with Matteo: here's how it went.

Matteo's recipes

"Intrigued by the new Bosch Series 6 planetary mixer, I used it to make 100% Wine Grain bread, made with a rare variety of wheat, beneficial for your health because it's rich in anthocyanins, which also give the bread its characteristic blue-purple hue. Originally from Ethiopia, it's now grown in the Ticino Park," Matteo told us. Those who can't find Wine Grain can make 8.87, a multigrain bread named after the size of Matteo's shop. The process is identical for both loaves, only the ingredient quantities vary. The amount of water needed for each loaf varies depending on weather conditions and humidity.

Wine Grain

• 1 kg Wine Grain flour from Auris Farm
• 750 g water
• 350-500 g water
• 300 g mature sourdough starter
• 35 g sale
• oil

8.87

• 900 g Mulino Marino flour 7f
• 600 g water
• 100 g Mulino Marino wholemeal Enkir flour
• 250 g mature mother yeast
• 200-300 g water
• 35g sale
• oil

Mix the water and flour in a stand mixer on low speed, setting the timer for 3 minutes; let the dough rest in the mixer bowl for 30 minutes.

For greater ease of use, select the Series 6 stand mixer's automatic leavened dough program and knead the autolyse and sourdough starter until the latter is absorbed. Add the salt and water, pouring it in slowly and adjusting the amount. Once the ideal consistency is reached, the mixer will automatically stop.

Transfer the dough to an oiled bowl and fold it over to reinforce it; let it rise for 3 hours at room temperature, folding it again after 1.5 hours.

Divide the dough into desired portions, shape into loaves, and transfer them to previously floured baskets. Let them rest at 5-6°C for 24 hours.

Preheat a cast iron loaf pan to 250°C (480°F) for about 1 hour. Carefully place the dough in the pan, make cuts with a very sharp knife, and bake for 50 minutes with the lid on. Then remove the lid and continue baking for 30 minutes, with the oven door slightly ajar. Remove from the oven and let the bread rest on a wire rack until completely cool.

Store the bread, wrapped in a cotton cloth, for up to 7-10 days or, wrapped in cling film and stored in the refrigerator, for up to 15 days.

A friend in the kitchen

The new Bosch Series 6 stand mixer is equipped with the best technology to simplify life in the kitchen and encourage experimentation and creation of recipes and products that are particularly challenging to make, like Matteo's bread. Thanks to automatic programs controlled by precision sensors, the mixer recognizes the perfect consistency for any type of dough and stops automatically once it is reached.

The 3D planetary motion kneads like by hand, but with greater power and continuity, and the 1660-watt air-cooled motor allows for effortless kneading of even large quantities of stiff dough, without overheating. This technology, combined with the extra-large stainless steel bowl, allows you to prepare up to 3.5 kg of cake dough and 2.5 kg of bread dough at a time. New design features have also made the new stand mixer extremely convenient to use: all contact points are accessible from the front, the bowl, equipped with two handles, is accessible from both sides, and after use, all accessories are conveniently dishwasher-safe.