Wholegrain Sourdough Wheat Bread

Process: Sixteen to twenty hours fermentation · Controlled temperature throughout · Long cold proof

The bread that defines Artizani. Made from stone-milled whole wheat — all three parts of the grain intact, milled in-house and used in the same production cycle.

The crumb is open and structured, built through long fermentation in a controlled environment. The crust is firm and holds its character through the day. The flavour is complex — not sour for its own sake, but developed through time and live culture. It is not a light bread. It is a substantial one, meant to be eaten slowly, in thick slices, with something simple alongside it.

At its best: day of baking and the following day.