Farmers bread white

Rustic, medium size sourdough loaf with a thin, crispy crust and a light airy crumb, made according to an old recipe from the Ardennes with wheat flour and a little rye flour, flour dusted.

Sourdough
Stone oven baked

Suitable for vegans
Suitable for vegetarians

600 g
12 PCS C/S · 36 C/S PAL
Baking 210 °C · 14-16'
PART BAKED

Occasion

Breakfast, light meal, street food

The story behind

Well-loved sourdough loaf, highly recommended for any breakfast buffet thanks to its mild flavour.

Tips & tricks

Centrepiece loaf on breakfast buffets and for country-style sandwiches or panini.
No need to bake the loaf first if you make panini.

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