Pazo Country Bread 550g

100% Natural


Artisan processes

Stone oven

Long rest times

The typical Galician Country bread.
The elaboration process favours a crumb with large alveoli.
Known for its peculiar shape, which has a final rustic touch given by Stone oven baking process. With weat and rie flour and natural sourdouh.

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Technical data

Net weight

550 g


22 cm

Items per box

13 u

Boxes per pallet

28 boxes

Thawing time

90 min

Baking time

20-25 min

Baking temperature

180 ºC

Breads made using only 100% NATURAL Ingredients, Additive-Free, E-number free.

Breads made with Our Own 100% Natural Sourdough, which gives our breads a characteristic taste. Sourdough is the natural ferment that has been used for centuries to make bread.

In making our bread, we continue with all the care and respect for the artisanal way to make bread, with long kneads, long rest times and carefulness and delicacy in treating the dough.

Flat-bottomed breads baked in traditional Stone-Bottomed Ovens. The high and constant temperature of this type of baking gives the bread a very crunchy rustic crust and a highly alveolated crumb, achieving greater durability.

Breads made with very long rest and fermentation times, which promote the release of the aromas, textures and flavours of a great bread.

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