Description
Catalan for “farmer’s bread,” this is the common sourdough baked and consumed in Catalonia, the northeast region of Spain. Our version is made with sifted wheat flour and shaped into a large 1-kilogram boule.
A crusty unsliced loaf with a spongy interior. Slicing tip: cut the loaf in half first. Then place a half-loaf face down on the cutting board and slice from the crusty corner of the loaf downward.
Ingredients: Wheat flour, water, sourdough starter, salt, malted barley.
Net weight 2 lbs.
