In the recipe specially developed by Brantner Senior Konrad, organic wheat sourdough and organic wheat pre-dough come into their own. Due to the at least 16-hour maturing time, the crust gets a fluffy, coarse-pored crumb. It owes its Mediterranean, very finely flaky crust to a touch of organic durum wheat semolina.
Julius
Brantner
Brothandwerk
