Blog - Weingut Günter + Regina Triebaumer - Weingut Günter + Regina Triebaumer

Name: Blog - Weingut Günter + Regina Triebaumer - Weingut Günter + Regina Triebaumer
Ingredients: 400 g flour (you can take every type of flour from spelt to cake wheat flour or whole wheat flour – we often mix them); 320 ml water; some butter to brown; 1 ½ tablespoon salt; ¼ tablespoon dry yeast; 1 pinch of ascorbic acid

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No-knead bread made with a mix of flours, fermented over 18 hours, then baked to perfection. Perfect paired with Sauvignon Blanc or other white wines from Weingut Günter + Regina Triebaumer.

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Ingredients

400 g flour (you can take every type of flour from spelt to cake wheat flour or whole wheat flour – we often mix them)
320 ml water
some butter to brown
1 ½ tablespoon salt
¼ tablespoon dry yeast
1 pinch of ascorbic acid

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