Choice of French or Wild Sourdough, with or without seeds.
The French baguettes are now made with a double pre-ferment, including a 40% poolish and a 3% wild sourdough leaven, which both receive 12 -14 hrs of fermentation before being incorporated into the final dough. After being mixed, the final dough undergoes 2 hrs of ambient fermentation followed by 12-16 hrs of cold fermentation. These loaves have a light golden crust, tender interior and the taste of French bread that you love.
The Wild Sourdough baguettes are leavened with 100% wild sourdough culture. The dough begins with a 12-18 hour leaven preferment, which is then used to build the main dough.
The final dough is first fermented at 80-90F for 4-5 hours followed by 12+ hours of cold fermentation. These loaves have a crackly amber crust, tender interior and a complex character with a mildly sour finish.
Ingredients:Filtered water, tapioca flour, California-sourced brown rice flour, millet flour, sorghum flour, potato starch and flour, organic golden flax seed, yeast (GF bread yeast or wild sourdough starter), organic cold press extra virgin olive oil, non-gmo xanthan gum, guar gum, sea salt, organic cane sugar. Vegan.