An unmistakable bread with sourdough and a PH 4.8
Being a baker takes great effort and dedication, in the same way that our parents and grandparents put in previously. Like a great treasure, they gave us the secret of the best bread, a sourdough that since we were children we saw our grandparents refresh daily with flour, water and long rest.
That old workshop was impregnated with a particular smell, with the dough fermenting day after day. An aroma that taught us to recognize and differentiate its bread from any other. The bread made with sourdough is unmistakable, its aroma with an intense profile is noticeable from the first moment.
Its acid nuances are intensely appreciated in the bite, and it also keeps the bread fresh and tender for several days.Our bakery heritage and know-how has allowed us to be pioneers in the creation of a bread which is made with naturally grown sourdough, reaching a PH of 4.8, and with all the requirements to be able to call it “Made with Sourdough”.
What is a bread made with sourdough?
What is a bread made with sourdough?
A bread can be called as made with active sourdough if it meets the following conditions:
- Incorporation of 5% sourdough in the dough
- Without additives
- Maximum yeast 0.2% - dry material
- Sourdough pH <4.2
- Bread pH <4.8
- Free acidity (TTA) of the sourdough> 6 ml
Only if it meets these requirements can we call it "Bread made with sourdough or sourdough bread"It is a self-made process, with long periods of rest, where a slow fermentation takes place.
Why is pH important in sourdough?
Why is pH important in sourdough?
The measurement of PH in the process of bread (which is made with sourdough) helps us to check if the fermentation stage has been carried out correctly, through yeasts naturally present in the incorporated sourdough.
The closer to 0, the more acidic it is.
The pH of 7 to 14 are alkaline and the pH <to 7 are acidic (a white bread has a pH of 5.6).
The pH7 is called neutral (ex: water), and a pH 4.8 provides an acidity similar to beer or coffee.
As a curiosity, a German bread has a pH between 4 and 3, and is much more acidic.
Why is our sourdough so special?
Why is our sourdough so special?
Our sourdoughs are our own value that gives our stamp and personality to the bread. They are regenerated every day with selected flours and a lot of care, which gives them that characteristic flavor and smell.
100% NATURAL RECIPE
100% NATURAL RECIPE
It is made with 100% natural ingredients without additives.
AN AUTHENTIC BREAD
AN AUTHENTIC BREAD
That sourdough ensures the fermentation and it minimizes the use of yeast.
PH 4.8
PH 4.8
It generates a particularly acidic flavor profile that gives our bread its characteristic flavor and aromas.
MORE TENDER FOR LONGER
MORE TENDER FOR LONGER
It has great durability, just like the cuntry breads of yesteryear, which were tender for several days.
TRADITIONAL COOKING
TRADITIONAL COOKING
It is cooked in a Stone Sole Oven, offering you an attractive rustic crust and an alveolate crumb.
