We let bread dough rise in baskets, wooden crates or in a kneading trough for at least 14 hours.We bake them in a beech wood fired oven from Italy.As our breads are baked on fire, they have a crispy well-baked crust.We bake tree kinds of bread: 00, 33, and 66. They differ in the percentage of wheat and rye flour, the fermentation time, and shape.