Poolish baguette signed by pascal tepper

This recipe signed by Pascal Tepper, Meilleur Ouvrier de France , will give you a yesteryear taste experience.
In this baguette, we find all the traditional bakery know-how's inspiration: natural stone oven 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).