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.
| Feature | Details |
|---|---|
| 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) |
| Price | Temporarily Unavailable |
Please see our payment page for how to order, pay and our return policy. Note that price is exclusive of shipping and all prices are in Canadian Dollars.