NATURAL FERMENTATION
WE GIVE BREAD TIME. IT IS SLOWLY FERMENTED WITH
SOURDOUGH STARTER, IN A LIVING PROCESS THAT TRANSFORMS THE FLOUR
INTO A LIGHTER, MORE NUTRITIOUS BREAD FULL OF FLAVOUR.
24 HOURS THAT MAKE A DIFFERENCE
The sourdough starter we use today has been with us from the beginning. It is a living organism, constantly evolving, that gives our bread its identity and reinforces our connection to time and process.
With it, our bread ferments for around 24 hours. During this time, yeasts and lactic acid bacteria work together, developing flavour, texture, and nutritional value. It is a slow but essential process.
Natural fermentation creates a deep aromatic profile in every loaf. This gives it a slight tanginess and a certain complexity of flavour.
MORE DIGESTIBLE, MORE BALANCED
Our doughs are more hydrated and require more work. This hydration allows for a lighter and softer crumb, while the prolonged fermentation contributes to a crispy and caramelised crust.
During fermentation, proteins and carbohydrates are broken down into simpler compounds. This process contributes to better digestion and increases the bioavailability of nutrients.
The result is a lighter and naturally more balanced bread.
THREE REASONS TO WAIT
Natural fermentation profoundly transforms bread.
Firstly, because it develops a more complex and aromatic flavour.
Secondly, because it naturally extends its shelf life, allowing it to last longer without any chemical preservatives.
Thirdly, because it makes it healthier and, above all, easier to digest.
TIME AS AN INGREDIENT
In natural fermentation, time is not a detail; it is an essential part of the recipe.
It is what allows the bread to develop structure, flavour, and balance.
By respecting this time, we ensure a more complete, more stable bread that is closer to the full potential of the grain.