Baguette de tradition (HD2 & HD3)

This is my new & improved baguette de tradition (launched November 2020). I've been working on this formula for several months in an attempt to achieve the wonderful 'baguette de tradition' that you find in France. I'm pleased to say that I think I'm finally there! And so I introduce to you, my Baguette de tradition! The baguette is completely different to the pale and pretty bland 'French sticks' found in supermarkets. This has the lovely dark, crunchy and flavoursome crust and the very open, airy texture which are typical of a traditional baguette! The very slow prove (over 30 hours!) and the Pâte Fermentée both produce such an enticing and unique flavour!

Gorgeous sliced and spread with butter or used to make incredible sandwiches!

Approx 30cm long and 300g in weight.

Baguettes are traditionally a daily item and are best eaten on day of purchase. This bread freezes very well. Simply wrap well in cling film or seal in a freezer bag and freeze on day of purchase. Allow to defrost IN the bag or cling film for approx 4 hours at room temperature or until completely defrosted & enjoy!

Ingredients: Wheat flour, water, salt, yeast. Dusted with Rice flour or Rye Flour. Semolina may be used to dust trays/tins, and small traces of vegetable/rapeseed oil used to line trays/tins.

Suitable for Vegans.

Contains gluten.

Allergens

Due to the environment in which this bread is made I cannot guarantee that it has not come into contact or contains traces of nuts or other allergens.