Pan Rustico
The quintessential sourdough loaf, a crusty bread with a blistery dark exterior met with a creamy interior
Flavor Notes: Earthy, nutty, grassy
Crumb: Open and custardy
Perfect for: Boquerones y butter, dunking in gazpacho, your everyday sandwich.
Wine Pairing: Raventós i Blanc Mas del Serral
Ingredients and Sourcing:Deep Roots Milling Bolles and Pennoll Wheat
Why this bread:
Country style sourdough breads are what many think of as the quintessential bread in sourdough baking and can be found in any country.
In recent years, country style sourdough is most notably attributed to the San Francisco style sourdough, and before that, French Pain de Campagne. Both of which are lovely, but I have always been more drawn to another in this category:
Pan Rustico, with Spanish origin; it is earthy and a bit deeper, with a greater utilization of whole grains.
About the grains:
Bolles Wheat: A hard red spring wheat, created by the Minnesota Agricultural Experiment Station. Bolles is known for its rich aroma, nutty flavor, and chewy texture.
The quintessential sourdough loaf, a crusty bread with a blistery dark exterior met with a creamy interior
Flavor Notes: Earthy, nutty, grassy
Crumb: Open and custardy
Perfect for: Boquerones y butter, dunking in gazpacho, your everyday sandwich.
Wine Pairing: Raventós i Blanc Mas del Serral
Ingredients and Sourcing:Deep Roots Milling Bolles and Pennoll Wheat
Why this bread:
Country style sourdough breads are what many think of as the quintessential bread in sourdough baking and can be found in any country.
In recent years, country style sourdough is most notably attributed to the San Francisco style sourdough, and before that, French Pain de Campagne. Both of which are lovely, but I have always been more drawn to another in this category:
Pan Rustico, with Spanish origin; it is earthy and a bit deeper, with a greater utilization of whole grains.
About the grains:
Bolles Wheat: A hard red spring wheat, created by the Minnesota Agricultural Experiment Station. Bolles is known for its rich aroma, nutty flavor, and chewy texture.
The quintessential sourdough loaf, a crusty bread with a blistery dark exterior met with a creamy interior
Flavor Notes: Earthy, nutty, grassy
Crumb: Open and custardy
Perfect for: Boquerones y butter, dunking in gazpacho, your everyday sandwich.
Wine Pairing: Raventós i Blanc Mas del Serral
Ingredients and Sourcing:Deep Roots Milling Bolles and Pennoll Wheat
Why this bread:
Country style sourdough breads are what many think of as the quintessential bread in sourdough baking and can be found in any country.
In recent years, country style sourdough is most notably attributed to the San Francisco style sourdough, and before that, French Pain de Campagne. Both of which are lovely, but I have always been more drawn to another in this category:
Pan Rustico, with Spanish origin; it is earthy and a bit deeper, with a greater utilization of whole grains.
About the grains:
Bolles Wheat: A hard red spring wheat, created by the Minnesota Agricultural Experiment Station. Bolles is known for its rich aroma, nutty flavor, and chewy texture.