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.
Thaw. Bake 8-10 min. at 200° C.
På frostSuitable for freezing
- 1331852: 8 x 500g - flute
- 11130: 8 x 575g - brød
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|
|— heraf sukkerarter— of which sugars||1.2g|