Spagnolo's Panetteria In Naso

Sourdough bread, excellent, the only flaw is that after 2 or 3 days it becomes hard/dry. If it were kneaded longer and left to rest longer, sourdough bread would be able to stay soft inside, even for more than a week. However, I understand the industrial needs, given that the company also supplies various types of food chains. All types of biscuits are excellent.