BleSchwarzwälder

Schwarzwälder

German rye, soft wheat and rye sourdough froth with low acidity are kneaded in a special way so that the dough is allowed to "burst." It is baked at a high temperature in a stone oven for double the time. In this a way the bread gets its dark crust and hint of bitterness in its "cracks" that blend harmoniously with its light and aromatic crumb.

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