Description
Our Classic Sourdough Loaf is made the traditional way — a slow, naturally leavened dough fermented for over 24 hours using our own wild yeast starter. No commercial yeast, no shortcuts. The result is a loaf with a crackling, deeply caramelized crust, a moist and open crumb, and the signature tang that only true sourdough fermentation can produce. Hand-shaped and scored before baking, each boule weighs approximately 800g and is baked fresh daily in small batches.
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