Country Sourdough
Our house loaf. Wheat with a little whole rye, fermented for 36 hours and baked dark for a crust that crackles as it cools.
EUR 7.50
Weight
950 g
Baked on
Tuesday to Sunday
Allergens
Wheat (gluten), rye (gluten)
Prices are template values in EUR. Availability changes daily; ask at the counter.
How it is made
The dough is mixed in the early afternoon with a young levain, folded four times over three hours and shaped before it goes into the cold room. It proofs slowly overnight and is baked straight from the fridge on the stone deck at 250 degrees.
Ingredients
- Stone-ground wheat flour, type 1050
- Whole rye flour (10 percent)
- Water, sea salt, sourdough starter
Pairs well with
Salted butter and soft-boiled eggs in the morning, a bowl of soup at lunch, or thick slices toasted with good olive oil. Keeps four days in a linen bag.
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