Sourdough Baguette

While a well baked French baguette made with baker's yeast can be amazing, for this baguette we choose to use a mix of the natural leavening of the sourdough process and a very small amount of baker's yeast, with longer fermentation times. What this yields is an incredibly flavorful bread with a crisp crust on the outside, and crumb that is more open than a traditional baguette, but still soft and spongy.

We think this is a wonderful sandwich bread or table bread to pair with spreads, oil blends, or dips. Can be toasted to create all kinds of delicious treats.

These incredible flavors come from the highest quality imported French wheat flours, which yield a thin and crunchy crust encasing an open, creamy and delicious crumb. We also chose this specific flour as it's what is required for bakeries to use in France to call a baguette "traditional" under the French bread decree guidelines. While we are not in France, I do like the idea of sharing a very French style baguette that would pass the high standard of their guidelines.

Ingredients: Wheat flour, water, sea salt, and yeast