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WELLNESSWEEK
Sourdough "Codru de Pâine" Bread
Weight:
480 g
Regular price
13,00 lei
(TVA included)
Type
Usually it takes 2-3 business days to freshly bake these items.
Best consumed in 2 days
Like all our doughs, this bread is also grown slowly, without commercial yeast—just natural sourdough and time. From the way we mix flour and water, to kneading, fermenting, proofing, and baking, each stage has its own timing and rhythm.
Instead of watching the clock, we watch the dough and guide ourselves by smell, look, and texture. It’s a dough that taught us what simplicity and patience really mean.
And we like it this way, because we want the crumb to be soft, elastic, and silky. That happens when we let it rise slowly, overnight in the fridge, and in the morning bake the loaves directly on the stone deck, with steam, so they get a crusty exterior and those little bubbles on the crust that show it was cold-fermented.
We called it Codru de Pâine because it’s our house bread: simple, flavorful, and right for any moment — with a warm meal or in the kids’ sandwiches.
- White Flour
- Sourdough Starter
- Whole Wheat Flour
- Rye Flour (Organic)
- Salt
- Gluten
- Dairy Free
- Nut Free
- Sugar Free
- Vegan
| Nutrient | Amount | %RI |
|---|---|---|
| Fat | 0.0 g | 0% |
| of which saturates | 0.0 g | |
| Carbohydrate | 0.0 g | |
| of which sugars | 0.0 g | |
| Fibre | 0.0 g | |
| Protein | 0.0 g | |
| Salt | 0.0 g | |
| Micronutrients | ||
| Vitamin C | 2.0 mg |
Reference intake of an average adult (8400 kJ / 2000 kcal)
Regular price
13,00 lei
(TVA included)
Type
Usually it takes 2-3 business days to freshly bake these items.
Like all our doughs, this bread is also grown slowly, without commercial yeast—just natural sourdough and time. From the way we mix flour and water, to kneading, fermenting, proofing, and baking, each stage has its own timing and rhythm.
Instead of watching the clock, we watch the dough and guide ourselves by smell, look, and texture. It’s a dough that taught us what simplicity and patience really mean.
And we like it this way, because we want the crumb to be soft, elastic, and silky. That happens when we let it rise slowly, overnight in the fridge, and in the morning bake the loaves directly on the stone deck, with steam, so they get a crusty exterior and those little bubbles on the crust that show it was cold-fermented.
We called it Codru de Pâine because it’s our house bread: simple, flavorful, and right for any moment — with a warm meal or in the kids’ sandwiches.
