If you like crusty, tangy sourdough, this bread’s for you. Cut into the caramelized crust and you’ll find a moist, open crumb dappled with flecks of organic rye. This bread placed 3rd overall in a tasting of mail order breads conducted by Fortune magazine January 22, 2007. Try brushing thick slices with extra virgin olive oil, lightly grilling them and topping them off with sautéed leeks and wild mushrooms (morels if you can get them). A fantastic accompaniment to soups and stews. This one is Breadworks founder, Greg Carpenter’s favorite daily bread and our longstanding bestseller. Pictured with a lovely, hand-stamped linen by our friends at Three Pines Studio in Cross Village just north of here. Linen is the very best way to store bread for longevity and freshness, not to mention reducing plastic bag waste.
Check out this recipe featuring our tasty sourdough: Tuscan Bread Soup
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|Dimensions||9 × 6 × 6 in|