6 plain white loaves
6 herb breads using oregano and rosemary out of our garden
20 pugliese loaves "The Pugliese is characterized by a moist dough which results in large holes in a well structured crumb, and a well-developed, crunchy crust" Essentially a "semi" sour dough
All fired in our bakehouse.... All made the way bread should be, using just flour, water, yeast, salt and some olive oil.. No fancy bread improvers. Sold out in less than two hours and lots of good feedback.. Happy days
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