A rustic white country bread made with wheat flour and rye, using rye sourdough as a starter. Hand folded, flour dusted and stone baked, it benefits from a slow mixing process and extended resting times, allowing for improved dough hydration. This results in an open crumb structure, a mild sourdough flavour and excellent freshness. Suitable for sandwiches, bread baskets and a wide range of foodservice applications.
Technical
Format: 550g x 11 per case
Preparation: Bake from frozen at 210°C for 14–16 minutes
Storage: Store frozen at -18°C or below
