Flavor that comes with time Albilad Weekly

Rush is one of the biggest enemies of cooking. Although many people do not find the time to devote to preparing elaborate dishes, gastronomic traditions teach us that respecting processes and devoting attention and affection to them results in flavors with nuances and comforting tastes.

Bread, one of the staple foods of the Mediterranean diet, is no exception. From the usual bar, which is bought daily to accompany other dishes, we have moved on to other, more elaborate options that provide different flavours, and are in increasing demand for their natural ingredients and suitability for making toasts and sandwiches with very diverse ingredients.

Inspired by tradition, at a time when bread was made into loaves capable of staying fresh for days, Rustic Bakery has created a range of breads designed to restore those natural flavors and stay fresh and fluffy for days.

To do this, it uses exclusively natural ingredients, without adding preservatives or additives to respect traditional processes. One of her secrets is using fermented dough, which is left to ferment patiently for 14 hours, to obtain the consistency and durability of yesterday’s bread. Time, in this case, is essential, because the sourdough needs to rest in order to develop all its properties.

The next key step to getting bread that recaptures the traditional spirit is to bake it in a stone oven, so that the dough takes on aromas and nuances that cannot be achieved in a traditional oven. In this way, and by devoting time and attention, Rustic Bakery realizes a range of breads that restore artisanal know-how, available in different shapes (half loaf, whole loaf, loaf and roll) and three varieties: classic, with grain and whole wheat.