BEER BREAD | REFU BREAD made with BAGASSE

IMPORTANT: Currently, Bagazo bread orders can be placed directly at Forn Codina on Fridays, Saturdays, and Sundays.

After months of testing, and in collaboration with the professionals of Codina, artisan bread makers in the neighboring town of Vilaller, we launched into the weekly production of bread for our community using cereals derived from beer production.

The spent grain is the cereal after it goes through the first part of the brewing process. It's cereal, in our case almost always barley, that undergoes an "infusion" process to extract some of the sugars that will be used in fermentation. The thing is, once we perform the initial separation between what will become the beer wort and this solid part, we lose the opportunity to fully utilize the nutritional properties of these cereals. We explained this in this reel here , and back then we were already doing the first tests with the professionals and artisans at Codina.

DESCRIPTION AND PREPARATION
Using the bagasse, we make a sourdough bread with a cold bulk fermentation, giving the grain a second life and maximizing its nutritional value. The semi-wholemeal flour used contains no additives.

FEATURES & INGREDIENTS
Half a kilo loaf of bread, round shape and uncut.
Flour, Organic Wholemeal Flour, Water, Sourdough Starter, Salt, Yeast.
CONTAINS HIGHLY DEGRADABLE GLUTEN (it will agree with you better than regular gluten)