A total effort of 4 days to make from start to finish. Aroma and taste of REAL bread!
Our baguettes are made with only flour, water, yeast and salt. Leavened with levain (sourdough), the dough goes through long autolyse and long cold fermentation stages - breaking down complex gluten, as well as developing flavour complexities and characteristics. Baked bien cuit, appreciate the crispy caramelised crust that sings; the fluffy and light, glossy and moist open crumb that springs; and the aroma of subtle grains that swings!