Large boulot with sourdough multiseed
Large, rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, hand folded and 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.
- Sourdough
- Stone oven baked
- Suitable for vegans
- Suitable for vegetarians
- Source of fiber
- 900 g
- 9 PCS C/S · 40 C/S PAL
- Baking 210 °C · 14-16'
- Part baked
Occasion
Breakfast, light meal, meal accompaniment
The story behind
Sourdough starters offer an alternative method of preparing the yeast before mixing bread dough. This mixture is then left to ferment for between two hours and five days, which results in a bread with an open, airy texture and a superior flavour and aroma, with a rather dull reddish crust colour instead of golden brown.
Making a starter is not for amateurs. You need knowledge, skill and discipline.
Advantages: 1. more characteristic flavour, 2. slows down staling, 3. easy to digest, 4. soft moist crumb, 5. more crusty bread.