piccolo_

Piccolo

The Piccolo is made from dark wheat flour and has a strong aroma. We let this very soft dough stand for 48 hours, giving it a moist, large-pored crumb that makes the bread last longer.

The crust is baked to be extra thin, so that you can bake it again at home on the second or third day to make it taste as fresh as a new loaf.

Declaration

Dark wheat flour 1100 grind, water, salt, yeast, malt, basic sour (rye flour, water), vegetable fat, 48 hours of leavening.
Dough preparation
48 h
Pre-dough
sourdough starter

Weight

350g

Price

4.20 CHF

Price per 100g

1.2 CHF

Allergy info

Gluten

Available

Monday, Tuesday, Wednesday, Thursday, Friday, Saturday
Serving suggestion

Mix freshly cut chives, a splash of balsamic vinegar and a thick cottage cheese, and sea-son with a little green pepper. Spread on a slice of a Piccolo bread – perfect for taking a break from the day’s work.