Sourdough Baguettes
A Taste of France
Our sourdough baguettes are a stunning sight, with a golden-brown crust that is crisp and crackly. The elongated shape, scored with elegant slashes, is a hallmark of French breadmaking.
The aroma of freshly baked sourdough baguettes is intoxicating. The yeasty scent, combined with the earthy notes of the flour, fills the air with a comforting fragrance that awakens the senses.
Each bite of our baguette is a burst of flavor. The crust is crisp and satisfying, while the interior is soft and chewy. The tangy flavor of sourdough adds depth and complexity, making every bite a memorable experience.
Our Artisan Process
We meticulously craft our sourdough baguettes using traditional French techniques. Our skilled bakers start with a sourdough starter, a living culture of wild yeast and bacteria. This starter is fed daily and nurtured, creating a unique flavor profile for our bread.
Aromatic Delights:
The aroma of freshly baked sourdough is simply irresistible. The yeasty scent, combined with the earthy notes of the flour, fills the air with a comforting fragrance that awakens the senses.
Our Key Techniques for Perfect Baguettes:
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Long Fermentation: We allow our dough to ferment slowly over several hours, developing complex flavors and a strong gluten network.
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Proper Hydration: The right amount of water is crucial for achieving the perfect texture. We use a high hydration dough, which results in a chewy, airy crumb.
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Scoring: The precise scoring of the dough before baking creates the characteristic ear shape and allows the baguette to expand during baking.
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High-Heat Baking: We bake our baguettes in a very hot oven to achieve a crispy crust and a well-developed flavor.