Pain du bourg du four à pierre

water 36.5% , wheat flour 26.9% , farine complète de BL 20.0% , rye bran 4.5% , wheat 3.0% , wheat protein 3.0% , iodised salt 1.6% , levain complet déshydraté 1.5% , olive oil 1.1% , rye malt 0.7% , yeast 0.4% , durum wheat semolina 0.4% , wholemeal rye flour 0.2% , barley malt flour 0.1% , de qualité IP 0.1%

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