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Boulot with sourdough white
Rustic, white country bread from wheat flour and rye with rye sourdough as a starter, hand folded, flour dusted 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.
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Everything about this product
Download technical datasheetArticle Code:2104400
Weight:550 g
Packaging:11 PCS C/S - 36 C/S PAL
Preheating:240 °C
Baking:210 °C · 14 m
- Stonebaked
- Suitable for vegetarians
- Suitable for vegans
- Sourdough
Classic with a twist
This classic recipe has been enriched with sourdough. The kind of bread your customers know and love with a luxurious twist. Slightly extravagant and extremely delicious.
Stone baked, dusted with flour
Stone baked for an authentic flavour and dusted with flour, which creates a rustic appearance and a flavour that evokes traditional craftsmanship.
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