BAGUETTES

BAGUETTES

A Bake House baguette is much more than a stick of bread.  The flour is imported from France, and the dough is worked and shaped in the traditional method then slowly leavened for 8 – 12 hours to develop flavour.  To quote Thomas Keller of The Bouchon Bakery, New York – “You can’t hide anything about the bread (or yourself) when you are making a baguette.  Every aspect of bread making is represented in the baguette.  For the bread to be excellent, it requires extraordinary balance at every stage of the dough’s creation, if there is any flaw in the process, or in the baker, it will be revealed clearly in the finished baguette.  I love that, the baguette speaks clearly and it never lies”.

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