This baguette really has the taste of the baguettes you buy in France as I'm using traditional flour. That flour is ruled by French law since 1993. It means it contains no ascorbic acid, no added gluten, no enzymes, no additives... The flour I'm using is one of the best french wheat, LABEL ROUGE, which means the highest standards from the field to the milling process.
Process: 24 hours fermentation
White flour T65 of tradition (white strong flour), water, salt, starter, yeast