Fermentation is the key to good bread. Fermentation occurs when dough is left to rest under special temperature and humidity conditions that, together with time, is going to give us a fluffier dough and better organoleptic characteristics. Long fermentation produces a better aroma and flavour in the bread, a better hole structure, and makes it last longer in good conditions.
At Bellsolà all pre-cooked bread, even our white bread, has a very, very slow fermentation process, unique to Bellsolà, and something that has characterised us and set us part from the very beginning of the company. In addition, our range of pre-cooked country and ciabatta breads undergoes multiple fermentation processes before and after shaping the dough, which is how we get that unique and authentic traditional result.