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apricot loaf

  • Apricot Loaf with Fermented Dough

    White bread made from stoneground flour tastes great. Add a little rye flour to it and it tastes even greater. Use fermented dough to raise the bread and it is greater still. Now, add some dried apricots and it is the greatest. This recipe comes from Panibois, the French manufacturers of the wooden baking moulds commonly seen in France in bakeries for displaying and selling breads and cakes. Often they are used as baskets for loose rolls and pastries on the burgeoning boulangerie countertop. The recipe makes three 500g loaves, just right for the Duc baking mould which means that...

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