Duo Bourgeois sourdough
A subtle blend of stone-ground wheat and rye, this sourdough bread develops its aromas after 48 hours of slow fermentation. Its well-baked crust reveals a dense, slightly tangy crumb, shaped using traditional artisan methods.
Our artisans leave the rye sourdough to work for 48 hours, a long fermentation time that develops the cereal aromas and gives the bread its rustic texture. The bread is shaped by hand, revealing authentic expertise and resulting in a bread with character.
Ingredients: Water, wheat flour, rye flour, salt, yeast, starch, wheat malt, barley malt, wheat gluten, fungal amylases, ascorbic acid, enzymes.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
