酸麵包法棍

The crust cracked perfectly when I sliced into it, and the light, airy crumb soaked up olive oil in a way that felt like a real artisan touch.

That subtle tang from the traditional fermentation really comes through in every bite, and the inside is so light and airy it practically melts. I sliced it thin for a sandwich and the crust held up without tearing, which is exactly what I wanted.

The tanginess from the traditional fermentation is just perfect, and the crumb stayed light and airy even the next day. Made an amazing sandwich with it.