Our white sticks come from the morning’s “sponge and dough” white, are proved en couche, and are sent to a very hot oven. They gain the characteristics of the French baguette – crunch and flavour.
White Stick (French baguette style)
Click on the Additional Information tab to learn more about our white stick and the organic stoneground flour we use here at Panary.
PANARY’s bread-making courses
Like to learn how to make this loaf and many more? Check out the courses below.
|Ingredients (allergens in CAPS)|
sea salt, WHEAT flour, yeast
Organic stoneground white