Classic crusty baguette for delicious sandwhiches.
Slow fermented breads made over 2 days for that authentic tangy sourdough flavour. Made with natural ingredients, GMO free stoneground flour and spring water.
White:
Stoneground white bread flour, spring water, sourdough yeast culture, sea salt (un iodated).
Wholewheat:
Stoneground white bread flour, Stoneground wholewheat bread flour, spring water, sourdough yeast culture, sea salt (un iodated).
| STORING NOTE: | Store well wrapped. Will last up to 2 days. If storing in the fridge, keep well wrapped and use within 2 days as product will get crumbly and dry. |
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| HEATING NOTE: | Preheat oven to 180°C. Defrost completely before baking. Bake for about 10 minutes until soft and warm to the touch. Will get crispy and chewy if overbaked, so don't cook until browned. You can toast sourdough slices from frozen. |
| FREEZER NOTE: | All sourdough loaves freeze very well, but they must be fully defrosted before baking as they freeze very solid and won't cook to the centre if baked from frozen. It is recommended that you slice your sourdough before freezing. |
| White or wholewheat | White, Wholewheat |
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