Traditional baguette with organic stoneground wheat
24h fermentation with sourdough
Beige, soft airy crumb with regular holes
Crispy crust, full flavour with a hint of sourness
The “baguette de tradition française” is protected by a law to guarantee its quality. I follow these guidelines and use a fantastic local flour that is very similar to the best French “farine de meule” stoneground flours, for the most authentic baguette possible.
♥ Loves to be paired with ham and cured meats, mild/medium cheeses and jams. Great for bruschette.
Country loaf with organic wheat, freshly milled spelt and rye
100% sourdough, 24h fermentation
Light brown crumb with irregular holes
Rustic flavour with a pleasant sourness
The country loaf was the staple of families living in the countryside of France and Belgium for hundreds of years. As agriculture was more natural than now, grains such as wild rye would also grow in the wheat fields, giving bread a more robust flavour.
♥ Loves to be paired with smoked salmon, strong cheeses, pâtés, smashed avocado, or next to a hearty soup or a stew.