Gudeliai Dark Scalded Bread
Natural sourdough, slow-fermented in a wooden bread tub, shaped by hand and baked in a wood-fired oven - the way our grandmothers did it.
What goes into it
01Ingredients
02Nutrition per 100 g
Bars show grams per 100 g of product.
·Net weight
03Storage
·Other information
What is scalded bread?
Part of the flour is scalded with very hot water and left to stand. The heat turns starch into simpler sugars, which gives a moist crumb and a gently sweet taste.
Gudeliai Dark Scalded Bread
Ingredients: wheat flour, rye flour, water, sugar, rye malt, iodised salt, sourdough.
Average nutritional and energy value per 100 g:
- Energy – 1237 kJ / 295 kcal
- Fat – 8.85 g, of which saturates – 0.18 g
- Carbohydrate – 64.53 g, of which sugars – 7.12 g
- Protein – 8.47 g
- Salt – 0.69 g
How a loaf is made
Nothing about this is fast - slow fermentation and the heat of burning wood give the bread its dense crumb and deep crust.
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01
Sourdough
We leaven our bread with natural sourdough - unhurried, the way village bakeries always have.
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02
Bread tub
The dough ferments slowly in wooden bread tubs.
Slow fermentation -
03
By hand
Every loaf is shaped by hand.
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04
Wood fire
Slid on a wooden peel straight into the hot, wood-fired oven.
A deep crust
Baking since 1993, in a small bakery in the village of Gudeliai, Šiauliai district. We stay a small, independent Lithuanian bakery on purpose - so we can keep doing things the old way.
Our story
