“Enjoy fresh with a meal or platter, or sliced length-ways for an open grill or fresh crusty roll.”
2 pack of baguettes.
These Parisian-style sourdough baguettes combine in-house fresh-milled South Australian wheat grains and Laucke Flour Mills speciality baguette flour.
We guide and adapt the fermentation (wild yeast and bacteria) process for delicious fermented wheat flavour with very mild lactic acid (sour), an open texture and a crisp crust.
In keeping with the French "baguette de tradition" label, the entire process from mixing to baking is done on-site, like all of our breads.
The loaves are slowly mixed, cold fermented overnight, hand-shaped and scored, and baked on the hot stone floor in our European bread oven.
STORAGE: this loaf is best eaten on the day fresh. Keep in an airtight bag for a day or two at room temperature, then "refresh" by placing in 180 C oven for 5 minutes to re-crisp crust and eat immediately. It also freezes well for longer keeping in an airtight container or bag. Thaw and "refresh" by placing in 180 C oven for 5 minutes to re-crisp crust and eat immediately.
INGREDIENTS: wheaten flour (contains folic acid, thiamine), water, organic stoneground wholemeal wheat flour, iodised sea salt, malted barley flour
ALLERGEN INFORMATION: contains gluten, wheat, barley (whilst due care is taken, our kitchen may have present: tree nuts, peanuts, sesame seeds)