Category: Bánh mì Wildgrain
The crust has that perfect crackle when you slice it, and the inside stays nice and chewy. You can really taste the slow fermentation in every bite, plus it's packed with fiber and probiotics which is a bonus.
The tang from the wild yeast comes through beautifully, and the texture is dense but moist in a way I've never gotten from a store-bought loaf. I've been slicing it thick for avocado toast and it holds up perfectly without crumbling, plus my digestion feels better with all that fiber and probiotics.
The crust has that perfect crackle when you slice it, and the crumb is dense but moist—exactly what I hoped for from a slow-fermented loaf. My digestion has felt noticeably better this week, which I'm crediting to the probiotics and fiber. This is my new weekly staple.
