Délifrance Héritage

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 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)
30 per box
10-12 min - 210°C



More Information
Channel Retail
Consumption time Dinner-Lunch
Dimension 42 cm
More Information
Range Délifrance Héritage
Recipe White
Technology Part baked - rustic

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