This bread is a combination of whole-wheat flour from Altay and our special natural starter. Both its rich and unique flavor and its soft and tender crumb result from long fermentation of dough. The “Wheel” keeps very well though it is unlikely to stay untouched for long.
We follow the traditional French method coming from Brittany and Normandy where the highest quality buckwheat is cultivated. The dough contains 25% of buckwheat flour and 75% of wheat flour as well as some wheat bran and gets leavened by our special natural Altay starter.
These slices of two kinds of baguette (classic and buckwheat) baked to crisp with olive oil, herbes de Provence and salt are a lovely snack. Have them on their own or accompany hummus, cheeses or cold cuts.
Remember your mama sending you to the bakery, when you were little? You got «nareznoy» loaf and tore off its end on your way back. Back at home you spread some butter over its slices and topped them with «Doktorskaya» sausage... We follow the classic recipe for «Nareznoy» with just two modifications. We use good butter instead of margarine replaced most of the yeast with our natural starter. Both obviously make it taste even better.
This is our take on «Borodinsky» bread which is greatly appreciated by many famous chefs due to its deep and sophysticated flavor. Filippovsky is great with cured meats as well as with lightly salted fish and matches a wide range of cheeses from fresh brined varieties to mature hard ones.