Traditional sourdough round made with Barton Springs Mill Whole Wheat Bread Flour. Long fermented, light, medium crumb, and complex in flavor. Toasted pecans, honey, and pear, and spices are added for a little sweet/savory treat. This makes excellent snacking bread, breakfast bread with coffee, or even sanwich bread.
Pear Pecan Boule
$12.00Price
Keeps for a maximum of 7 days. Here are some tips!
- If you don't think you'll eat the whole load in a week, go ahead and freeze half of it. Even if you take it out the next day, a frozen loaf will thaw to the stage it was at when frozen. Uon thawing, sprits with a little bit of water, wrap in parchment paper, and place in the oven at 200 F until its at room temperature all the way through.
- Another way to keep it fresh is to place the cut side down on a wooden cutting board.
- Try to avoid letting the cut side stay out in open air, as the loaf will dry out.
- Placing the bread in a plastic bag or keeping it in the original packaging is just fine, but it is a good idea to poke a few holes in the bag to allow for some air flow. Mold grows in oxygen deprives environments.