Observed arrival · 2026-09-02
Radvanický chléb and the Two-Zone Steam Oven
An Ostrava bakery makes wheat-rye sourdough loaves by hand, using a three-stage rye starter and an original steam oven.
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Field notes
The page describes a wheat-rye sourdough made from three ingredients and a three-stage natural rye starter, then hand-shaped and baked in a steam oven divided into two temperature zones. Its reservation form specifies four standard loaf weights, from 500g to 1100g, alongside sausage and crackling versions. Orders are accepted until 16:00 the previous day, with weekday pickup at the Radvanice bakery from 05:00 to 11:00.
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○OpenPublic substance visible
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✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
◉HumanPersonal, local, civic, or handmade
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