WHITE DURUM WHEAT BREAD

The classic durum wheat white bread is made with stone-ground flour. Lightweight and versatile, it is ideal for all uses and is particularly suitable and recommended for oil tasting. Leavening for 48 hours at a controlled temperature and 8 hours of natural leavening is followed by cooking in a stone oven at high temperatures, which gives it a thin crust and a particularly honeycombed and soft crumb. The bread, depending on the size, can be consumed up to 96 hours after cooking.