Moitié-moitié loaf, with french flours. 50% T80 organic stoneground wheat flour, 50% T65. 70% sourdough, zero acidity.
Abel Sierra, Barcelona.
We can't get any of the flours you use here in the states..at least I don't think so. Your bread and crumb are amazing. You are a very talented baker. c
So is this bread for fondue or bread that has fondue in it? Well done and happy baking
This loaf matches perfect with a swiss fondue! Have a nice day.
Yum, very nice all around :)
I invite you to check my blog. This is the way I made it: