Description: Baguettes originated in Paris, France about a hundred years ago (1920). Baguette translates to stick or rod in English. Fun fact – by French law, Baguettes can be only made out of flour, water, yeast and salt. French baguettes have a crispy exterior and springy interior. I make this bread over 3 days; Day 1 – sponge, Day 2 – dough and Day 3 – Bake. The sponge and slow proofing allows the dough to develop a really good flavour. The high hydration (water content) of the dough helps to slightly prolong its shelf life. My favorite way to eat is with butter. It is also an excellent sandwich bread. Tip: If the bread is no longer crispy, you can warm it up in an oven for a few minutes.

Ingredients: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Yeast, Water and Salt.

Price: $5