Bread Ref. 131061
Rye Country Bread 60% made with Sourdough pH 4.8 400g
PREMIUM AND 100% NATURAL!
100% natural products, where the fermentation process is mainly done by the sourdough.
PREPARATION. Made with wheat flour, 60% rye flour*, and 12% whole wheat sourdough.
CRUST. Rustic crust, with lively slashing and a nice dark tone that contrasts with the floured surface.
CRUMB. Spongy, soft, and fresh.
FLAVOUR. A unique, robust, and intense flavour with balanced acidity.
(*)% of total flours.
- Stone oven
- Source of fibre
- Long rests
- Highly hydrated
Technical details
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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.
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