WHITE DURUM WHEAT BREAD

Our classic durum wheat white bread is made with stone-ground flour. Light and versatile, it is ideal for all uses and is particularly suitable and recommended for oil tasting. Following 48 hours of controlled-temperature leavening and 8 hours of natural leavening, it is baked in a stone oven at high temperatures, which gives it a thin crust and a particularly airy and soft crumb. Depending on its size, the bread can be consumed up to 96 hours after baking.