Rustic bread includes excellent products, with high water absorption rate, NORMALLY BAKED IN STONE OVEN, based on recipe formulations clean label with a simple list of ingredients, made only with flour, water, sourdough, biga, sourdough, salt, yeast and sometimes, olive vegetable oil, without artificial additives, preservatives or technological aids.
The baked breads are premium products such as rustic baguette, artisan ciabatta, loaves and pavé. They have a thick, crispy crust, golden or deep brown, with an irregular or ridged finish, sometimes sprinkled with flour or seeds.
The crumb is soft and elastic, with irregular alveoli that provide lightness and reflect its artisanal character. The flavor, slightly acidic and cereal, is intensified with slow fermentation or sourdough.
They are made on laminating lines, achieving pieces with an imperfect and homemade appearance that prioritize craftsmanship over precision.
Crispy crust, honeycomb crumb, deep flavor.
High hydration, light texture, mediterranean character.
Artisan format, slow fermentation, rustic profile.
Imperfect aesthetics, open crumb and authentic flavor.
High water absorption
Thick, crispy and stable crust
Open, irregular and light crumb
Slow and natural fermentation
Mild, cereal and slightly acidic flavor
Handcrafted and imperfect appearance
We are specialists in sourdough technology and two-stage fermentations. From the initial biga or sourdough to block fermentation, each phase of the process is carefully monitored to develop optimal flavor, aroma and structure.
The use of laminating technology preserves the natural air pockets, guaranteeing an open and irregular crumb, faithful to the artisanal character of rustic bread.