Sourdough & Breads
Country Levain
$14.00/ loafIn the case today
The loaf the bakery is named for. A stiff, naturally leavened dough fermented for 36 hours through the night, then baked hot on the hearth until the crust sings. The crumb is open and faintly sour — like the smell of the shop at seven in the morning.
The details
- Ingredients
- Stone-milled wheat flour, Water, Levain, Sea salt
- Serves
- 4–6
- Good to know
- Baked twice daily. Best within 48 hours — freeze the end pieces.
- Tags
- bestseller · vegan
