INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EXTRA VIRGIN OLIVE OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: DRIED DURUM WHEAT SOURDOUGH, SEA SALT, CANOLA OIL AND OLIVE OIL, YEAST, GARLIC, SPICES, CITRIC ACID, ENZYMES, ASCORBIC ACID.
Step One: Always store bread in the freezer. Refresh bake the bread while still frozen. (Do Not Thaw Bread) Preheat conventional, deck, reel and rack ovens to 400°F (200 °C). Preheat ovens with high air velocity such as convection ovens to 350 °F (180 °C). Step Two: Remove frozen bread from case and place on screens or parchment paper-lined pans. Step Three: Place pans into oven and bake for 10-12 minutes. Step Four: Cool bread 15 - 20 minutes before serving to assure the center is thawed.
