Part-baked, hand-crafted sourdough baguette. Recipe has been perfected after many years of tradition making genuine sourdough. The sourdough is mixed with rye flour and fermented for longer. The finished product is a golden brown rustic baguette with an open structure crumb and light crust, baked in a stone bake oven.
Ingredients
WHEAT flour, water, devitalized dehydrated RYE sourdough, salt, RYE flour, yeast, WHEAT GLUTEN, RYE malted flour toasted, malted WHEATflour, flour treatment agent : E300, enzymes.
Cooking & Handling
Pre-heat oven to 200°C. Bake for approximately 8 - 10 minutes turning the trays around half way through to achieve a more even bake. Adjust time and temperature according to your own oven.
Origin
France
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