Seeded Levain Batard Sliced or Unsliced Option:Unsliced teff and millet

teff and millet

It begins with a 12 hour leaven preferment

this loaf is over 75% wholegrain based

poppy and chia seeds as loaves are produced using the same pans as our seeded sandwich loaves

followed by 16 plus hrs of cold fermentation before shaping

Seeded Levain Batard Sliced or Unsliced Option:Unsliced teff and milletThis pre sliced, 2. 6 lb batard is great for sandwiches and toasts. It's a larger loaf than our boule and yields 14 16 slices. This loaf was originally inspired by Tartine Bakery's country levain loaf. It is leavened with 100% wild cultured sourdough starter. It begins with a 12 hour levain preferment, which is then used to build the main dough. Once incorporated, the final dough is fermented at 68F for 2 hours, followed by cold fermentation before