Baguette
This is the good stuff. A classic French recipe: crispy crust with a soft chewy crumb. Little french pastry favourite. Although this traditional recipe is not sourdough, it has a 24 hour long fermentation and still gets the flavour and other benefits of those wild yeasts that work at night.
(Ingredients: Wheat flour, Rye flour, water, fresh yeast, salt, malt)
