This is my interpretation of the classic French “baguette de tradition”. Hope you will enjoy it. And remember, it’s at it’s best when it’s freshly baked!
Wheat flour - water - sourdough - sel de Guérande - yeast
| Weight | 275 g |
|---|
€ 2,10
Back to bake for you on
the 18th of August
(orders open on Thursday August 13)
