Hour 20 Six Seed Sourdough approx 25.4oz (720g) 1 each

This is a loaf that tastes of what it is made from, and nothing else.
We build it the traditional sourdough way, with a natural levain fermented slowly, on French T65 flour. Seeds run through the crumb and cover the crust, six kinds of them, and the longer you chew the more the seed and nut character comes forward.
It asks for very little. Cut a slice, add a piece of butter, done. It also makes a sturdy base for open sandwiches with avocado, egg, smoked salmon or cheese.
Storage: Keeps 2 days at room temperature, 2 weeks frozen. Do not refrigerate. The fridge dries bread out and makes it firm.
About Hour 20: We are three mothers with ten children between us. Nothing goes on the shelf until our own kids fight over it. Everything is baked in our own licensed bakery on German MIWE ovens. Never outsourced, never from frozen dough. Our ingredient lists are clean enough for a third grader to read, with no dough conditioners, preservatives, softeners or artificial colors.