Deugniet white: firm bread with a thin crust with the taste of mill-ground flour. Grassy and herbal scent of freshly cut grass in spring. Delicious with smoked salmon, white mold cheese, pulled pork, or freshly prepared jams.
The dough for the Bussing Deugniet rolls is given 24 hours to rise and develop flavor. The Deugniet is hand-folded and baked on the floor oven for the crispy crust and robust appearance. The dough is nice and airy!
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