(inspired by German Landbrot)
A part stone-ground part artisan wheat flour bread, made entirly with natural leavening (no yeast).
This is the quintessential sourdough bread: a hearty country loaf, made the way artisan bread was made for hundreds of years. Using our own sourdough starter, this bread is done entirely by hand and enjoys an exceptional long fermentation time (about 14-16 hours). A mix of several heritage wheat, spelt and rye flours that vary with the season and careful handling gives this bread its exceptional texture, crust and flavor. It’s baked at very high temperature in the wood fired oven. Variations include added seeds, nuts or sprouted grains.
Ingredients: heritage wheat, spelt & rye flours, sea salt, sourdough culture