Made with Bíör

Work from kitchens using these flours. Open any piece to see every product behind it and add them all to a quote.

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  German rye sourdough rounds

  70 % rye, 30 % T65 Sourdough, 16 h rye levain, baked dark.

  • Rye 1150 · German Rye Flour
  • T65 · T65 Sourdough

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• 

  Wholemeal country loaf

  60 % Wholemeal, 40 % T55, 78 % hydration, overnight bulk.

  • Whole wheat · Wholemeal Flour
  • T55 · T55 Wheat Flour

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• 

  Neapolitan Margherita, 72 h dough

  Farina 00, 65 % hydration, 72 h cold fermentation, 90 seconds at 450 °C.

  • 00 · Farina Pizza 00

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