Rustic white country bread from wheat flour and rye with a rye sourdough as a starter, flour dusted and baked on stone. A unique slow mixing and longer bowl resting time guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste, and a longer freshness.
Bakery and bakery café, but more and more on the central buffet in hotels & restaurants as well as carrier for open and country styled sandwiches.
Elements, state-of-the-art produced according to the rules. That is the common denominator that applies to the products in this product family. With Elements, originating from the elegant interplay of 4 natural elements:
1. Earth: selection of 100% natural ingredients
2. Water: adding the correct volume of water produces a fluid dough and a more airy bread.
3. Air: long-rising time in special tubs in an enclosed environment with specific temperature control to optimize the taste pallet.
4. Fire: then entire Elements range is baked on stone.
Get acquainted with a story of time and bread in which the attention is focused on passion and tradition.
Almost all breads in the Elements range are sourdough. But what is sour dough?
Sourdough starters offer an alternative method of preparing the yeast before mixing bread dough. This mixture is then left to ferment for between two hours and five days, which results in a bread with an open, airy texture and a superior flavour and aroma, with a rather dull reddish crust colour instead of golden brown.
Making a starter is not for amateurs. You need knowledge, skill and discipline.
From a scientific perspective, a sourdough starter is a natural leaven - a mixture of grains and liquid (usually flour and water) inhabited by so-called "wild" yeasts and bacteria which leaven and flavor bread dough. These yeasts are the yeasts that thrive naturally on the surface of grains, fruits and vegetables, in the air and in the soil. The bacteria are certain strains of the so-called benign or "friendly" bacteria Lactobacillus or lactic acid bacteria, which is also used in such foods as sauerkraut, kimchi, pickles, cheese, and yogurt.