Description
DETAILS
Mediterranean stone oven baguette with three diagonal cuts on the surface and sharp passing ends.
The surface is rustic and sprinkled with oat flakes, sesame and linseed.
The product is made from wheat dough with a portion of seeds, partly baked and deep-frozen.
Do not freeze again once defrosted.
BAKING INSTRUCTIONS
Put frozen products on a baking sheet and let them thaw at an ambient temperature for approx.
30-60 minutes.
Preheat oven up to 210°C and bake products ac cording to the following baking temperatures and times.
Baking times are guidelines only and depend on type of oven.
Baking temperature conventional oven: 185°C
Baking temperature convection oven: 175°C Close damper!
Baking time: approx. 22 minutes
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