Welcome to long proof

Proof is the key to good bread. Proof occurs when the dough is allowed to rest under specific temperature and humidity conditions for a certain period of time, resulting in a spongier dough and an improved feel. Long proof yields better smelling and tasting bread with a better grain structure, meaning crunchier bread that will last longer under the right conditions.

At Bellsolà all our breads (even white) undergo a unique and very slow 4-hour proof process. This has been our distinguishing trait ever since the company was founded. What’s more, our country and ciabatta breads feature several proof processes, before and after the bread is shaped, resulting in a unique product that’s true to the finest breadmaking traditions.