Sourdough Milk Loaf
Description: Made by a poolish dough with natural sourdough base, which slow proofed at room temperature overnight. This milk loaf is soft and slightly aromatic, and goes perfectly with jam or cured hams.
Storage: Best eaten on the same day of purchase or within 2 days.
How to enjoy it: Slice it with a serrated knife and enjoy it as is, or toast it in a pre-heated oven for 3 minutes at 150°C or 1 minute in a toaster at 180°C.