Prado Bakery

Sourdough bread made with 85% hydration and a 48-hour fermentation process.

Baguette prepared with 78% hydration using a brick-to-brick method.

Franzela bread made with 78% hydration using a brick-to-brick method.

Bread containing turmeric and black sesame seeds, fermented for 48 hours with 85% hydration.

Bread with 80% hydration and a 24-hour fermentation period.

Pain au chocolat prepared using a brick-to-brick method.

Pain suisse containing vanilla and chocolate, prepared with a brick-to-brick method.

Pure sourdough rye bread with 90% hydration and 24-hour fermentation.

Hybrid sourdough and yeast bread with 70% hydration and 12-hour fermentation.

Hybrid sourdough and yeast brioche bread with a 24-hour fermentation.

Pan de campagne bread with 85% hydration and 48-hour fermentation.

Japanese bread with 90–95% hydration and 18-hour fermentation.

Crystal bread with 110% hydration prepared using a brick-to-brick method.

Hybrid sourdough and yeast hamburger buns with 60% hydration and 12-hour fermentation.

Pan gallego bread with 78% hydration prepared using a brick-to-brick method.

Sourdough bread containing jalapeño and cheddar, fermented for 48 hours with 85% hydration.

Dark brick bread with 130% hydration and 24-hour fermentation.