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Country Sourdough

NT$200

A blend of wheat, whole-wheat, and rye flours, naturally leavened and cold-fermented for more than 12 hours. Grain-forward and clean, with a bright, gently sweet acidity and deeper notes from whole wheat and rye. The crust is pleasantly chewy and becomes crisp when reheated; the crumb stays moist, springy, and resilient. This is a versatile sourdough made for the everyday table.

Variant

600 g dough

Ingredients

A blend of high-gluten flour (60%), Helsinki Mills flour (10%), Bourgeois T65 (20%), T150 whole wheat (5%), and T130 rye (5%), with approximately 20% continuously maintained natural starter. Allergen information: Contains wheat. Milk, nuts, and sesame are also handled in the bakery.

Flavor

A blend of wheat, whole-wheat, and rye flours, naturally leavened and cold-fermented for more than 12 hours. Grain-forward and clean, with a bright, gently sweet acidity and deeper notes from whole wheat and rye. The crust is pleasantly chewy and becomes crisp when reheated; the crumb stays moist, springy, and resilient. This is a versatile sourdough made for the everyday table.

To enjoy

Enjoy within about three days when kept at room temperature. For longer storage, slice before freezing and keep for up to about 30 days. To reheat, lightly mist the bread with water and bake at 200°C for about three minutes, warm it in a rice cooker without adding water, or pan-toast slices with a little olive oil until crisp on both sides. Serve with an omelette, cheese, avocado, butter, jam, nut butter, or another spread.

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