Our 72 hour Sourdough bread is made here in the Bread Shed at Ballymaloe Cookery School every morning. Our Starter has been going for several years and we have a 72 hour fermentation and rising on each Tuesday batch. Bulk Fermentation takes place from Saturday to Monday, then the bread is shaped and left to rise for a further 24 hours before being baked on Tuesday morning.
Enjoy this bread with some of our delicious raw butter.
Enjoy this bread with some of our delicious raw butter.
Shelf Life: 5 Days