Category: Bánh mì Wildgrain
Chúng tôi sử dụng phương pháp làm bánh mì truyền thống với men tự nhiên, mất nhiều ngày từ đầu đến cuối. Cung cấp chất dinh dưỡng, cám giàu chất xơ, protein, men vi sinh và mầm giàu vitamin.
The wild yeast fermentation really comes through—the crumb is open and airy, and the tang is present but not overpowering. I've made three sandwiches with it so far and the fiber-rich bran keeps it feeling substantial without being heavy.
The crust has that perfect crackle and chew while the inside stays tender, and the rosemary garlic flavor is balanced without being overpowering. You can really taste the depth from the wild yeast fermentation, and it's held up well for days without going stale. Since it's packed with fiber and prob
The tang from the wild yeast really comes through in every bite, and the crust stays crisp even on day two. I sliced it thin for a sandwich and it held up beautifully while still being chewy inside.
