Artisan French breads from Bakehouse

20 December 2007 by
Artisan French breads from Bakehouse

The Bakehouse artisan French bread collection is made using traditional baking methods. Supplied frozen for baking in 14 minutes, the range includes a Malted Grain Baton, a Seeded Batard and a hand-formed Sourdough Boule.

Each of the breads is made with a traditional starter levain (French sourdough) to give an authentic rounded flavour and an even crumb.

The Malted Grain Baton and the Seeded Batard are started with a wheat grain sourdough, while the Boule has a traditional rye grain starter to give a distinctive sourdough flavour. All three loaves are stone-baked to give crispiness and an even bake.

The Malted Grain Baton includes 50% malt flour to give it a subtle malted grain taste, and is a square-ended loaf, hand-decorated with criss-cross cuts to give it a rustic appearance. The Seeded Batard contains 30% seeds, including sunflower, sesame, pumpkin, millet and linseeds.

To buy it, call 0800 234034

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