Corn Country Bread made with Sourdough pH 4.8 400g
PREMIUM AND 100% NATURAL!
PREPARATION. Made with wheat flour, 20%* corn flour, sunflower seeds,and 12% whole wheat sourdough.
CRUST. Rustic, crispy crust, lightly floured, and yellow-toned.
CRUMB. Spongy, soft, and open-structured.
FLAVOUR. The corn and sunflower seeds provide a delicious flavour and anoily note. To this, add the distinctive aroma and flavour of the sourdough. The final result is a bread with a pronounced flavour and balanced acidity without diminishing the intensity of the seeds.
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.
