33993 - Individual Buckwheat Bread Lenotre (45G) - C50 - Bridor
|No need to defrost, baking 6 - 8 minutes at 200oC - 210oC
|BRIDOR SHARE THE BAKERY CULTURES OF THE WORLD.
Wheat and rye, wheat and buckwheat flour sourdough. Potato, turnip and squash notes and flavours.
Defrosting : approximately 0-10 min at room temperature counter2C
Preheating : 230°C
Baking : approximately 7-9 min at 190-200°C, closed damper counter2C
Rack in a temperature : 15 min at room temperature
Bridor showcases the principle of traditional French baking. Their best bread is baked in a stone floor ovens to create the artisanal appearance as well as crust. Bridor's pastries is slow-kneaded, gently rolled and raise. They are then long-heated for a natural and charming flavours.
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