Traditional sourdough round made with Barton Springs Mill Whole Wheat Bread Flour. Long fermented, light, medium crumb, and complex in flavor. This bread is baked in a loaf pan, which makes it easier to slice evenly for sandwiches.
Sandwich Pullman Loaf
$10.00Price
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.