Choice of French bread or Wild Sourdough, with or without seeds.
The French baguettes are made from a direct dough (no preferment) that undergoes 24 hours of cold-fermentation. These loaves have a crackly 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 24 hours of cold fermentation. These loaves have a crackly amber crust, tender interior and a complex character with a mildly sour finish.