Lodève Bread (Pain de Lodève)

From the Hérault region in southern France, the Pain de Lodève is one of France's best-kept secrets. Baked at extraordinarily high hydration — often above 90% — this rustic loaf develops a thick, crackly crust, a wild open crumb, and a deep nutty, almost honeyed flavor unlike any other bread. Minimal shaping and long cold fermentation create a dough so wet it barely holds its form. Baking it is an act of trust. Eating it is a revelation. Made with natural levain, organic flour, slow-fermented.

Allergens: Gluten.