In its preparation both resting the dough and baking in the Stone Oven are crucial, but it is undoubtedly its almost complete baking that lends it its great added value. Its recipe includes wheat sourdough and rye flour, which contribute to greater durability and accentuate its aroma and flavour.
CRUST
Rustic, golden brown, lightly-floured crust.
CRUMB
It has a alveolate interior, with a soft, fresh and hydrated crumb.
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.
Breads made with Our Own 100% Natural Sourdough, which gives our breads a characteristic taste. Sourdough is the natural ferment that has been used for centuries to make bread.
The quality of the raw materials and the artisan process allow a high hydration of the products, which translates into greater durability.
Quick preparation breads. Crunchy and perfect with only a few minutes of thawing and baking. The perfect solution for moments of great audience influx in you establishment
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
