Like bread of yesteryear with its 100% natural ingredients, baked in a stone oven, with a rustic crust, a soft crumb and the taste and aroma lent it by the natural sourdough used to make it. Its traditional preparation allows it to be highly hydrated, which keeps its crumb fresh for longer. Suitable for those who want several days' bread in the pantry. A source of fibre. A source of protein. It contains natural wheat sourdough.
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.
Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.
