This flour, ideal for Galician bread, is inspired by an ancient recipe from the Galician region of Spain. It’s the result of a perfect blend of various natural ingredients. Rich in flavors and aromas, it has a subtle touch of acidity, perfectly balanced and characteristic of rye. It supports high hydration, equal to or greater than 80%, and is perfectly suited for cold block fermentation, as well as direct or controlled fermentation. This flour is perfect for creating the famous Galician baguettes or “moñas gallegas” , with a wild, moist crumb and an aromatic crust that’s a hallmark of the finest breads from this Spanish region. Plus, it offers excellent shelf life.