"La Tradition" French Method "Respectus Panis"

"La Tradition" French Method "Respectus Panis"

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Based on a short and ready kneading time, a very low percentage of levain (between 0,5 to 5%), less salt than usual and mass fermentation for results superior to the classic kneading method, in terms of taste, chewiness and preservation.

Ingredients: whole wheat levain, all-purpose flour, bread flour, white wheat flour, waster, fine Himalayan rock salt, water.