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This Sourdough Baguette is everything you want in the French classic - a crunchy crust, an open, airy crumb, and lots and lots of flavor. It is made from an entirely naturally leavened sourdough starter and sponge, and dough, which develop over more than 20 hours before baking. It is baked in a steam-injected oven that helps the crust to become caramelized and crispy, while keeping the inside airy and moist. The resulting sourdough flavor is slightly acidic, almost fruity, and quite delicious. Eat it plain, slathered in butter, or serve it with your favorite soup.
Ingredients: unbleached wheat flour, malted barley flour, water, sea salt