Here my breads, but my work. Baker never create, only transform. Bacteria and yeast are what create the bread… the heart of fermentation. Each Bread made at L’Espiga D’or bakery, baked with almond noble, oak and olive firewood.

I have no children, but it must feel something similar, do you?

 

Country Bread - Jordi Morera Baker
Country Bread (1,2kg) – Wheat flour ground stone, Wholemeal rye flour ground stone 10%. Wheat leaven – 6h of bulk fermentation + 14h of final rise. – No commercial yeast added.

 

Wholemeal Spelt Bread - Jordi Morera Baker
Wholemeal Spelt Bread (1,2kg) – Wholemeal Spelt flour ground stone 100%. Spelt leaven. 4h of bulk fermentation + 14h of final rise. – No commercial yeast added.

 

German Bread - Jordi Morera Baker
German Bread (1,2kg) – Wheat flour ground stone, Wholemeal rye flour ground stone 10% + roasted seeds and barley malt. Wheat leaven – 6h of bulk fermentation + 14h of final rise. – No commercial yeast added.

 

"Tritordeum" Wheat Bread - Jordi Morera Baker
“Tritordeum” Wheat Bread (1,2kg) – Tritordeum flour 100%. Tritordeum Wheat leaven. 4h of bulk fermentation + 14h of final rise. – No commercial yeast added.

 

"Catalan Pagès" Bread with catalan IGP seal - Jordi Morera Baker
“Catalan Pagès” Bread with catalan IGP seal (800g) – Wheat flour ground stone. 100% Wheat leaven – 2h of bulk fermentation + 16h of final rise. – No commercial yeast added.

 

"Vinya" Bread - Jordi Morera Baker
“Vinya” Bread (200 g) – Wheat flour ground stone mixed up with Strong Bread flour + Roasted seeds. 100% Wheat leaven. 16h of bulk fermentation + 1h of final rise. – No commercial yeast added.

 

Saracen Wheat Bread - Jordi Morera Baker
Saracen Wheat Bread (1,2kg) – Saracen Wheat flour ground stone, 100% Saracen Wheat leaven. 4h of bulk fermentation + 4h of final rise. – No commercial yeast added.

 

Nuremberg Bread - Jordi Morera Baker
Nuremberg Bread (1kg) – Wholemeal rye flour ground stone 100%, with sprouted grains of rye. 100% Wholemeal Rye leaven. 4h of final rise. – No commercial yeast added.

 

Walnut Bread 6/4 - Jordi Morera Baker
Walnut Bread 6/4. Wholemeal rye flour ground stone 60%, Wheat flour ground stone 40% plus country walnuts. 100% Rye leaven. 4h of final rise. – No commercial yeast added.

 

Rye Dried Fruits Bread 6/4 - Jordi Morera Baker
Dried Fruits Bread 6/4 (0,6kg) – Wholemeal rye flour ground stone 60%, Wheat flour ground stone 40% plus raisins, figs, and apricots. 100% Rye leaven. 4h of final rise. – No commercial yeast added.