{"id":8876,"date":"2026-10-22T09:05:20","date_gmt":"2026-10-22T07:05:20","guid":{"rendered":"https:\/\/fierrovlc.com\/the-iron-cremona-ii-the-process-behind-its-shape-and-folds\/"},"modified":"2026-10-22T09:05:21","modified_gmt":"2026-10-22T07:05:21","slug":"the-iron-cremona-ii-the-process-behind-its-shape-and-folds","status":"publish","type":"post","link":"https:\/\/fierrovlc.com\/en\/the-iron-cremona-ii-the-process-behind-its-shape-and-folds\/","title":{"rendered":"The Iron Cremona (II): The Process Behind Its Shape and Folds"},"content":{"rendered":"\t\t
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Between late 2021 and early 2022, Carito Louren\u00e7o and Germ\u00e1n Carrizo worked alongside<\/span> Jes\u00fas Mach\u00ed, a nationally recognized leader in the Valencian baking industry, <\/b> to create a cremona that could hold its own on the menu. They weren\u2019t trying to replicate the Argentine recipe, but rather to understand it, test its limits, and adapt it to a purpose for which it hadn\u2019t originally been conceived: to accompany a culinary sequence. <\/span><\/p>

It took numerous trials. They adjusted the proportions, hydration, fermentation times, amount of fat, and folding techniques. Each test allowed them to fine-tune the balance between flavor, structure, and lightness until they achieved the desired texture: a tall loaf that\u2019s crispy on the outside, with a tender, moist, airy, and light crumb. <\/span><\/p>

From that process came the <\/span>IRON Cremona<\/b>. A recipe born of the connection between Argentina and Valencia, between the memories of Carito and Germ\u00e1n and the culinary artistry of Jes\u00fas Mach\u00ed.<\/span><\/p>

A recipe born of two trades<\/b><\/h2>

The collaboration with Jes\u00fas Mach\u00ed was essential to understanding how the cremona could evolve without losing what makes it recognizable. His knowledge of flours, fermentation, and dough behavior complemented FIERRO\u2019s research on smoke, fat, and taste memory. <\/span><\/p>

The dough is made from <\/span>organic flours made from native Valencian wheat varieties<\/b>, water, salt, yeast, and Jes\u00fas Mach\u00ed\u2019s sourdough starter. Finding the right balance among these elements required repeated trials involving hydration and fermentation. The crumb had to retain the moisture and fluffiness needed to complement the dishes on the menu, without losing the lightness characteristic of a laminated dough. <\/span><\/p>

To this mixture is added one of the recipe’s distinguishing features: a combination of lard and <\/span>smoked beef fat, smoked in the FIERRO kitchen<\/b>. Its presence adds depth and connects the bread to one of the themes that runs through the restaurant: fire.<\/span><\/p>

Each attempt brought us a little closer to the final version: a cremona that\u2019s crispy on the outside and light and airy on the inside, with just enough structure to hold its shape on the table. <\/span><\/p>

To allow more people to enjoy it, we have also developed gluten-free and lactose-free versions that preserve its identity and its place within the experience.<\/span><\/p>

Argentina is where it all began; Valencia is where the craft and expertise lie.<\/b> FIERRO’s Cremona was born from the convergence of these two places.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Form also shapes texture<\/b><\/h2>

The jagged silhouette of the cremona is not merely an aesthetic choice. Its cuts and folds determine how the dough develops and cause each part to behave differently during baking. <\/span><\/p>

Laminating was one of the central focuses of the research. Through successive folding and layering\u2014using single and double turns\u2014the fat is distributed among the layers of dough. The balance between the turns, resting times, and fermentation allows the cremona to rise without losing its lightness and to retain its characteristic crown. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A post shared by Restaurante Fierro (@fierrovlc)<\/a><\/p><\/div><\/blockquote>\n