Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it's a white-wheat mix made with a sour starter. Its crust is crisp, its flavor subtle, never tiring.
The three-pound round version is great. The favorite loaf of our head baker, Frank Carollo, and Fortune Magazine, who selected it as the top mail order loaf in America. It's big, so you can quarter it and freeze what you don’t eat right away.
"This beautifully scored loaf from the famous deli in Ann Arbor bowled over our testers with its crunch and fresh taste."
Heat the bread when you're ready to eat. Click here for instructions.