Délifrance Héritage

Half baguette Mémoire Poolish recipe

This recipe signed by Pascal Tepper, "Meilleur Ouvrier de France", will give you a yesteryear taste experience.
In this half baguette, we find all the traditional bakery know-how's inspiration: natural stone oven part-baking, and a slow fermentation according to the traditional Poolish method.
The cereals and sweet almond's delicate notes are the result of the use of a French stone milled flour.

This product is made with CRC®-certified flour (Culture Raisonnée Contrôlée: Controlled, Responsible and Sustainable Crops).
70 per box
8 à 10 minutes à 210°C



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Range Délifrance Héritage
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Recipe Speciality
Technology Part baked - rustic

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