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sourdough, 48 h fermentation – 85% hydration

78% hydration, brick to brick – unique Claudio’s method

78% hydration, brick to brick – unique Claudio’s method

48 h fermentation – 85% hydration, turmeric & sesame seeds

24 h fermentation – sourdough – mixed flours – 82% hydration

80% hydration, 24 h fermentation

brick to brick – the only one in the world made with this method

brick to brick – the only one in the world made with this method

brick to brick – the only one in the world made with this method

brick to brick – the only one in the world made with this method

pure sourdough, 24 h fermentation – 90% hydration

hybrid bread: sourdough & yeast – 12 h fermentation / 70% hydration

hybrid bread: sourdough & yeast – 24 h fermentation

48 h fermentation – 85% hydration

85–90% hydration, brick to brick – unique Claudio’s method

POTATO BREAD

90–95% hydration, 18 h fermentation

110% hydration, brick to brick – unique Claudio’s method

hybrid bread: sourdough & yeast – 12 h fermentation / 60% hydration

78% hydration, brick to brick – unique Claudio’s method

sourdough, 48 h fermentation – 85% hydration

130% hydration, 24 h fermentation