cp almond sourdough bread
„pasta de riporta - way“
HISTORY BEHIND THIS BREAD:
The bread was made at the request of my employer in Kuwait. He wanted something nutty for the product range. It is a test bread that we baked and found good. Despite the relatively long fermentation, the taste is still mild with a moisty crumb. As a variant, we also baked the bread again with hazelnuts and hazelnut flour, which personally tasted even better, but because of the more attractive appearance from outside with the almonds sticks, the company decided on the almond variant.
