Olive Sourdough
- $8.90
It begins with a blend of wheat and rye flours, combined with liquid and hard levains for a gentle, flavourful rise. Black olives are folded in just before the final mix. After 15 hours of resting in the fridge and 5 hours of proofing, it bakes into a crusty, aromatic loaf, bursting with olive goodness.
Ingredients: Wheat Flour, Rye Flour, Yeast, Salt, Natural Levain, Black Olives
Allergens: Contains Wheat (Gluten), Rye (Gluten)
Egg & Dairy-Free | 100% Vegan
Storage & Heating Instructions:
- Store in chiller
- Defrost for 5 minutes
- Conventional Oven: Reheat at 200°C for 5 minutes
- Air-Fryer: Reheat at 180°C for 8 minutes
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