13030

Stone Oven Loaf

Stone oven

Long rest times

It recovers the tradition of the authentic artisan bread with a loaf baked in a stone oven, an extra crispy and slightly darkened crust thanks to the rye flour the recipe includes.

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Technical data

Net weight

305 g

Length

45 cm

Items per box

20 u

Boxes per pallet

30 boxes

Thawing time

30 min

Baking time

18-20 min

Baking temperature

180 ºC

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 very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.

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