Ciabatta flute

il-fornaio

Light 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

ProduktarkProduct Sheet

Download (PDF)

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)
EnergiEnergy1002kj / 239kcal
FedtFat0.9g
KulhydratCarbohydrate48.5g
— heraf sukkerarter— of which sugars1.2g
FiberFibre2.3g
ProteinProtein7.4g
SaltSalt1.2g

SmagsprofilTaste Profile

KrummeteksturCrumb Texture
SprødhedCrunchiness
SyrlighedAcidity

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