French country bread


This is a classic rustic white boule (round) which gets a four-hour long fermentation to develop flavour before being baked in a clay pot which replicates the conditions of the wood-fired bread ovens of bygone times , resulting in a light, open crumb and  a chewy crust. It´s a tasty and wholesome everyday bread with all the versatility of an uncut loaf and the leftovers can be used to make, amongst other things, croutons and bread-and-butter pudding. It´s made with Italian 00 soft wheat flour, mineral water, salt and yeast.

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