Long before French or Italian bread the best breads in Europe came from Vienna. French and Italian bakers in the days of Austrian-Hungarian Empire (not last week, mind you), that would come to learn the tricks of the trade.
It is here that we learned the advantages of wet pre-ferments and long, overnight, cold fermentations. The term poolish (a very wet pre-ferment using equal quantities of water and flour) which came from the employment of Polish bakers.
The bread is baked in the traditional batard shape like a torpedo. The slight tanginess in the flavor makes it perfect bread for cheese, old cuts, or just use your imagination.
|Cooks two loaves|
|Outside Dimensions||26.6cm x 15.2cm x 7.6cm (10.5″ x 6″ x 3″)|
|Weight (each)||3.3 k (7 lbs)|
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