Bread Ref. 130852

Camiño Bread 240g

PREPARATION

Made with several resting times and baked in a stone oven, which give this bread its superior quality and long durability.

Its recipe includes rye flour, which enhances its aroma and flavour.

This bread is also distinguished by its shape finished in points and wide in the middle in the style of traditional Galician loaves

CRUST

Rustic crust characteristic of stone oven baking. It has a lightly floured surface and flat base.

CRUMB

Surprising, with its interior completely covered with cavities that provide great lightness without losing an iota of hydration.

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Stone oven
Source of fibre
Long rests
Highly hydrated
Alveolate crumb
High durability

Technical details

Net weight 240 g
Long 38 cm
Quantity per box 22 u.
Boxes per pallet 30 boxes
Baking temperature 180 ºC
Defrosting time 30 min
Baking time 15-17 min

Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.

The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.

Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.

Camiño Bread 240g

Technical details

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