(2) Pain au Levain
This is my French-style Sourdough Bread made in a traditional French method of creating a Levain. This bread takes two days to make as the fermentation is very slow. This bread is especially perfect for things like avocado toast because the crumb (inside) of the bread has a lot of holes in it. So you can cut a thick slice that is still very light. I can not make this bread in a single batch so I sell them (2) at a time.
Keep the bread you are not using in the freezer. It freezes well - especially if you slice it first. ‘Frozen’ pieces can be thrown right into the toaster or oven like normal and you will have that same great artisanal sour dough bread experience.
I create this bread in the traditional French boule or “ball” shape. Collect all 10 bread scores or cuts on the bread to receive a free bread. Claim this prize by emailing us photos of all 10 different scores. Email us at info@kkbakes.com.
If you live outside of Los Angeles County contact us for shipping options.
If done purchasing CLICK HERE TO CHECK OUT.
This is my French-style Sourdough Bread made in a traditional French method of creating a Levain. This bread takes two days to make as the fermentation is very slow. This bread is especially perfect for things like avocado toast because the crumb (inside) of the bread has a lot of holes in it. So you can cut a thick slice that is still very light. I can not make this bread in a single batch so I sell them (2) at a time.
Keep the bread you are not using in the freezer. It freezes well - especially if you slice it first. ‘Frozen’ pieces can be thrown right into the toaster or oven like normal and you will have that same great artisanal sour dough bread experience.
I create this bread in the traditional French boule or “ball” shape. Collect all 10 bread scores or cuts on the bread to receive a free bread. Claim this prize by emailing us photos of all 10 different scores. Email us at info@kkbakes.com.
If you live outside of Los Angeles County contact us for shipping options.
If done purchasing CLICK HERE TO CHECK OUT.
This is my French-style Sourdough Bread made in a traditional French method of creating a Levain. This bread takes two days to make as the fermentation is very slow. This bread is especially perfect for things like avocado toast because the crumb (inside) of the bread has a lot of holes in it. So you can cut a thick slice that is still very light. I can not make this bread in a single batch so I sell them (2) at a time.
Keep the bread you are not using in the freezer. It freezes well - especially if you slice it first. ‘Frozen’ pieces can be thrown right into the toaster or oven like normal and you will have that same great artisanal sour dough bread experience.
I create this bread in the traditional French boule or “ball” shape. Collect all 10 bread scores or cuts on the bread to receive a free bread. Claim this prize by emailing us photos of all 10 different scores. Email us at info@kkbakes.com.
If you live outside of Los Angeles County contact us for shipping options.
If done purchasing CLICK HERE TO CHECK OUT.