Collection of rustic breads from French bakery know-how offering a great organoleptic range: intense taste with complex shapes and finishes. A half-baguette with character, made from wheat flour, roasted corn flour and wheat sourdough, resulting in a cream-coloured open crumb and a lovely golden-brown crust. It is distinguished by its polka scoring, resulting in a lovely rustic look.
Ingredients
WHEAT flour, water, stonemill WHEAT flour, roasted maize flour, salt, yeast, WHEAT gluten, malted WHEATflour, antioxidant (ascorbic acid).
Cooking & Handling
Tray arrangement (600x400): 10 items on a tray Defrosting: approximately 0-10 min at room temperature Preheating oven: 230°C Baking (in ventilated oven): approximately 10-12 min at 190-200°C, closed damper Cooling and rest on tray: 15 min at room temperature
Origin
France
Suitable for: Vegetarian, Vegan
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