4.8 loaves made with sourdough: why can they set your establishment apart?
A thick crust and a fluffy, alveolate crumb. These aretwo characteristics of loaves, that type of bread that is eaten in deliciousslices and can be accompanied by en endless variety of products. But that’sonly the beginning...
The most common definition of a loaf is “large bread weighing more than two pounds.” Because of its appearance, it undoubtedly stands out on the shelf or in any space it shares. A loaf of bread, whether round or rectangular, is of considerable size, and in some ways reminiscent of traditional rustic bread. And it’s only natural it should be so, since these pieces were once made very large so they’d last for weeks. For the same reason, the country loaf is considered the original version of this bread, that which has set the course for the rest of the products.
Today, there are many loaves with different qualities. But, without a doubt, those that will set you apart are loaves made with sourdough. Following a 100% natural, additive-free recipe, they contain a sourdough with spontaneous fermentation lasting at least 24 hours that reduces as far as possible the use of yeast and lends the bread great durability. And when it comes to sourdough, you have to bear in mind certain specific aspects, because not everything is exactly the same.
The loaf of bread made with sourdough with a pH4.8 differs from others because this figure (that is, 4.8), is the minimumallowed in law to be able to say that a bread is made with sourdough. The 4.8 loafof bread is thus notable for a balanced acid taste and an intense aroma,as well as a rustic crust and a simply extraordinary alveolate crumb.
In a bakery, the loaf is queen thanks to its unmistakable flavour and format and because, when sliced, it is the perfect companion for breakfasts, lunches, snacks and even dinners. And there are two loaves made with sourdough that specifically stand out from the rest and which can become big hits at your cafeteria or bakery. Take note!
Two 4.8 loaves as unmistakable as they are delicious
The loaf of bread made with sourdough comes in two main versions: the rustic loaf made with sourdough at a pH of 4.8, and the buckwheat loaf made with sourdough, at a pH of 4.8 .
The rustic loaf made with sourdough with a pH of 4.8 represents the perfect balance between flavour and healthy ingredients. This 100% natural premium loaf also combines the delicious flavour of cereals and seeds with all the tasty properties sourdough lends it. Made with 13% natural sourdough from cultivation, it thus boasts greater durability and digestibility than others.
This comes on top of the fact that it contains 69% cereals and seeds, which makes both its crust and its interior delicious and flavourful. Cereals such as wheat, rye or rolled oats; and seeds such as sunflower, pumpkin, flax and sesame seeds. Lastly, baking in a stone-sole oven enhances its rustic crust and the pleasant alveolate of its crumb.
On the other hand, the buckwheat loaf made with sourdough with a pH of 4.8 is a 100% natural premium loaf that combines an intense, balanced flavour that makes it very versatile with practically any food. Made with wheat flour, it also has 7% buckwheat, which lends it better flavour and texture. Like the rustic loaf, it’s made in a stone-sole oven, although, in this case, the buckwheat is notable for its dark, hydrated and firm crumb.
Loaves with sourdough are a safe bet at your establishment. Tasty, healthy and very versatile: can you ask for more?
