Baguette à l’Ancienne is a traditional sourdough baguette made with wheat flour and a small proportion of rye flour. Stone baked to develop a crisp, golden crust and an open crumb structure, it offers a light texture with the characteristic flavour of artisan bread. Suitable as table bread, for sandwiches, or as an accompaniment to a wide range of foodservice applications.
Technical
Format: 280g x 24 per case
Preparation: Defrost for approximately 15 minutes and bake at 180°C for 10–12 minutes.
Serving Suggestion: Serve fresh for optimal crust and crumb texture
