for Best Results:
Thaw for 30 minutes
Bake at 190-200 C for 10-15 minutes
Stone Oven Baked
Long Fermentation
Using Artisanal Process to make
High in Fibre
16 x 280g
Homestead Sourdough Baguette 16 x 280g
Long loaf with rounded points and a thick body. The crust is thin, crunchy and crumbly and medium-golden. Combined with the veins of flour, this gives it an attractive appearance. White, fresh crumb, very mild and neutral flavour. Because it’s cooked in a stone oven, the crust and bottom have a different unique flavour.
