Baguette a L’ancienne & Half-Baguette a L’ancienne

Image of Baguette a l'ancienne

A long, narrow baguette, the “ancienne” process takes around 20 hours from mixing to baking, this way we obtain a special flavour and a better keeping quality. The crust is light brown and it is marked with rough grigne.

The ingredients are selected flour, water, sour dough, salt and yeast.