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.