Pochon loaf bread with a lovely rustic look, hand folded. Caractère bread without acidity. A taste of buckwheat sourdough.
A recipe developed by the prestigious Frederick Lalos, Meilleur ouvrier de France, which brings delicacy to the final product.
Instructions: To bake your delicious Pain Pochon bread you have to defrost for 16 to 18 min on a baking sheet in a dry area then you will place in the oven for 10 min at 190 - 200 Celsius degrees. The bread can be tasted for breakfast with jam and butter, or toasted in oven with tomatoes and mozzarella cheese and hint of basilic.