White Boulot

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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Units: 11

Weight: 600g

BAKE: 14 – 16 MINS | BAKE 210°C


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