Bułka Ziarnista 120g

This bread recipe uses a combination of oryza flour biga and sourdough, allowing the dough to ferment at low temperature for 18 hours, enhancing flavor and digestibility. The surface is coated with various seeds and nuts.

• The dough ferments at low temperature for 18 hours.
• The process enhances flavor and digestibility.
• The bread has a longer freshness due to natural fermentation.