La hogaza clásica, hecha con harina de trigo integral y harina blanca de molino de piedra. Fermentamos las hogazas durante 36 horas antes de hornearlas en nuestro horno con fondo de piedra. Crujiente por fuera y suave por dentro, esta hogaza se distingue por su versatilidad. Con mermelada y mantequilla de mani, en croutones sobre una sopa caliente o simplemente remojada en aceite de oliva y sal, no hay errores.
Peso: 1.2kg
A classic sourdough loaf made with a combination of stone-ground whole-wheat and white wheat flour. The loaves are fermented for 36 hours and then baked in a stone-lined oven. They have a deep rustic crust and a soft creamy crumb. Our most versatile loaf: with peanut butter and jam, turned into crispy croutons over a steamy soup or simply dipped into olive oil and salt – you can’t go wrong!
All our breads and pastries are naturally fermented, organic Sourdough, we do not artificial yeast, conditioners, refined sugar or preservatives.
Weight:1.2kg
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