Description
The French dough is now made exclusively with what the French call pate fermente – old dough. Rather than using a starter, each batch is fed with extra dough from previous day’s batches. This gives us a rich, complex bread whose natural sugars are fully released – unlocking the wheat’s natural sweetness. This also leads to its golden brown color – those sugars caramelize giving you a rich, flaky crust to contrast the buttery, feathery interior crumb.
