Observed arrival · 2026-09-02
The Two-Zone Steam Oven of Radvanice
A Czech bakery in Ostrava has made hand-shaped sourdough wheat-and-rye loaves since 1928.
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Field notes
The bread is described as a wheat-and-rye sourdough made with a three-stage natural rye starter and three ingredients. The bakery says each loaf is hand-shaped and baked in an original steam oven divided into two temperature zones. The order form covers 500g, 600g, 800g, and 1100g loaves, along with 550g sausage and crackling versions, and asks customers to reserve by 16:00 the day before pickup.
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