Baguette

DKK 38,00

This dough uses a mixture of flours that are fermented overnight, then mixed into the baguette dough the next day. Dried yeast is also used to help leaven the dough. An ideal baguette has a thin, crisp crust, and an open texture. It is best eaten within 4 hours after baking. These will be baked in the afternoon only.

Qty:

Baguette

Allergens: gluten, wheat