Croque M'sieur du Chalet
about the recipe
5 products in this Recipe
For our Ciroletta breads we let the dough rest longer than for the other breads. The dough is left to rest for 24 hours, which gives it an aromatic taste.
Ingredients: white and half white flour (wheat), rye and malt flour, yeast, salt, water, gluten, rye leaven.