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Simple and pure. This white flour, traditional baguette is made with a yeasted dough (not sourdough), and receives a 2 day ferment. Delicious on its own, with charcuterie boards, dipped in soup, used for sandwiches… the possibilities are endless.
Simple and pure. This white flour, traditional baguette is made with a yeasted dough (not sourdough), and receives a 2 day ferment. Delicious on its own, with charcuterie boards, dipped in soup, used for sandwiches… the possibilities are endless.