Traditional 48-hour loaf from Pain d'Antan, cut, airy and honeycombed crumb

Traditional 48-hour Pain d'Antan loaf seen from above, with a floury, golden crust

Traditional 48-hour Pain d'Antan loaf, front view, rustic round shape

Slice of Pain d'Antan traditional 48-hour loaf showing a light, open crumb

Close-up of the honeycomb crumb and crispy crust of the traditional 48-hour Meule from Pain d'Antan

Traditional millstone 48 hours

Made from stone-ground flour and 100% natural sourdough, the Traditional Loaf is fermented for 48 hours. This long fermentation time results in an airy crumb, a golden crust and a rich, characterful flavour.

Plus d'informations

Our artisans leave the dough to rest for over 48 hours with natural sourdough. This slow fermentation process releases the aromas of the stone-ground flour and develops a unique texture that is both soft and slightly tangy.

Ce produit n'est pas disponible en magasin. Il est uniquement disponible à la commande en ligne les lundis à partir de 18h00 et les mardis avant 10h00 pour une livraison le mercredi.

Ingredients: water, wheat flour, salt, yeast, wheat bran, wheat germ. salt, yeast, wheat bran, wheat germ, rye flour, starch, wheat malt, malted wheat flour, , malted, ascorbic acid, enzymes.
Allergens : wheat, rye, rye, gluten
May contain: soya, lupin

Energy: 788 kJ / 188 kcalFat: 1 g (of which saturated fatty acids: 0.2 g)

Carbohydrates: 37.4 g (of which sugars: 1.2 g)

Protein: 6.1 g

Fibre: 2.3 g

Salt: 0 g

Store between 2°C and 7°C

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