360° loaf of tomato, wheat bread, Philipps bakery

The sun-dried tomatoes in the dough will delight anyone who craves a salty-fruity flavor explosion in their bread. What all 360° loaves have in common is a crisp, crackling crust, achieved through double baking at very high temperatures in a stone oven. Furthermore, their crumb is airy, fluffy, moist, and soft, retaining moisture exceptionally well. The roasted and full-bodied flavor makes you want to pick up another loaf again and again. This is all thanks to the long fermentation process and the expertise of Christian Philipps. Tradition and regionality are just as important to him as the time he gives his doughs. All of this combined results in the 360° loaf. Try it freshly baked with good butter. We do it often, too. If you let us.