Ciabatta flute
il-fornaioLight and airy sourdough bread baked with Italian Tipo 00 wheat flour and wheat sourdough. We let the dough long-ferment to eventually be baked at very high temperatures to ensure the crumb retains moisture and fullness.
AnvendelseApplication
Dinner bread
MærkningLabels
TilberedningCooking
Thaw. Bake 8-10 min. at 200° C.
OpbevaringStorage
På frostSuitable for freezing
VariationerVariations
- 1331852: 8 x 500g - flute
- 11130: 8 x 575g - brød
IngredienserIngredients
WHEAT FLOUR*, water, WHEAT sourdough* (WHEAT FLOUR*, water) (24,7%), sea salt with iodine, light BARLEY MALT*, yeast *=Organic
Næringsindhold (pr. 100g)Nutritional Information (per 100g)
| EnergiEnergy | 1002kj / 239kcal |
| FedtFat | 0.9g |
| KulhydratCarbohydrate | 48.5g |
| — heraf sukkerarter— of which sugars | 1.2g |
| FiberFibre | 2.3g |
| ProteinProtein | 7.4g |
| SaltSalt | 1.2g |