- 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.