It can be called artisanal bread, sourdough or natural fermentation. In all of the options, the basis is the same: a free-standing mother dough to work on its own proofing time and ensure that the gluten, which has been so miserable for the past decade, is made the right way. And it is precisely to make bread known to as many people as possible, which, yes, it can be part of a healthy diet, that Carina Coelho launched the Pão te amo batches in May. “It is the fact that it is a bread made with awareness, in a natural way”, summarizes the goal which is based on organic flour, water, mother dough, “sea salt”, as you like. say, and that’s it.
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