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Sourdough rye bread (100% rye flour)

What could be better than a warm, light braid on Sunday? Our butter braid is available from Friday to Sunday. The day before, the yeast is mixed with warm water and a small amount of flour to make a liquid pre-dough known as a “poolish”. This is left to stand at room temperature overnight to increase fivefold in volume. This is the technique that makes our braid so fine.

Declaration

Dark rye flour milling grade 1100 (100%) and basic sourdough, water, salt, baker’s yeast

Weight

500g

Price

4.40 CHF

Price per 100g

0.88 CHF

Allergy info

Gluten

Available

Dienstag, Donnerstag