Four more hours for our best loaf

Tobias spent the winter experimenting, first for his own family, then for one shop. Since August every Radschläger loaf gets four hours more. The difference is remarkable: the crumb opens up, the acidity rounds off, the crust cracks louder.

And it stays fresh a day longer. Take one home on Saturday and you still have good bread on Tuesday.

The Altbier in the dough stays, of course — eighty millilitres to a kilo of flour, as it has been since 1988. So does the price.

Time is the one ingredient you cannot buy. You have to take it.