This is the bâtard version of the original variety for O Bread in 1977. Our first levain bread, the “common ancestor” of all others to follow, you might say. We made them in 1.75 lb. boules (rounds) and introduced Vermont to European — style country breads (we didn’t use the word “artisan” back then.) Nutty grain of the whole wheat paired with a hint of tang from the natural levain ferment. Delicious for sandwiches, partners well with all cheeses.
Organic wholewheat flour, organic unbleached flour, water, sea salt.
Order by 8 am Wednesday for Friday pickup, by 8 am Thursday for Saturday pickup, or by 8 am Friday to be picked up on Sunday.