鄉村酸種麵包

That high extraction hard red spring flour gives the crumb a deeper, nuttier flavor than your standard supermarket loaf. Toasted a slice this morning and it held up perfectly with a smear of butter.

The high extraction flour gives it a nutty depth that really comes through in the flavor. I've been slicing it thick for toast and it holds up perfectly without getting gummy.

The crumb is beautifully open and chewy, with a tang that lingers just enough. It toasted up perfectly this morning without drying out.