This is one of our earliest and favorite breads. Bakery Director Scott Fox learned how to make it on a trip to Aurillac, France. It is a light airy bread with a thin crust. We call it "Rustic" because we chunk off the dough and bake it in irregular shapes, just as it was done by the locals in the communal ovens of small French towns. Perfect for tearing and eating by the piece at the dinner table.
*This item is made to order and requires 7 days for production.
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
FLOUR, WATER, PREFERMENT DOUGH 2 DAY (SEA SALT, NATURAL DOUGH CONDITIONER, DRY YEAST, DIASTATIC MALT)
Care and Handling of Your Loaf: If you plan to eat it within a day or two, store at room temperature in its original bag. Your loaf will taste best if you buy it unsliced to limit the bread’s exposure to air. Slice it as you need it using a serrated knife.
If you have it sliced by us and want to use it slowly, you can freeze it and put slices directly in the toaster as needed. If you don’t plan to eat the whole loaf within a few days, freeze it and enjoy later. Wrap well in plastic and freeze for up to two weeks. When you are ready to eat it, simply thaw at room temperature. Or better yet, follow the refreshing directions.
To Refresh an Unsliced Loaf: Mist the loaf with water and set directly on a rack in a 400°F oven and warm for 5 to 8 minutes. This will restore the crispy crust to its original glory. Remove from the oven, allow it cool a minute or two, then cut into slices or tear apart and serve warm. Yum!
Please store in a cool, dry place upon receipt. If not consumed in a day or two, please refrigerate or freeze.
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