Enriched, dark, medium size sourdough loaf from wheat flour, rye flour and malt, with a thin crispy crust and a light airy crumb, decorated with sunflower seeds, wheat brans, sesame seeds, linseed and oat grits.
19.5 CM – 500 G
15 PCS C/S – 32 C/S PAL
BAKING / CUIRE 210°C – 14-16’
PART BAKED / PRÉCUIT
With liquid wheat sourdough. Hand
shaped and stone-baked.
Au levain de froment liquide. Pétri à la
main et cuit sur pierre.
Rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, baked on stone. A unique, slow mixing process and longer resting times guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste and a longer freshness.