Frozen French Sourdough Baguettes
2 pcs (250 g each)
An 18-inch loaf of french sourdough bread made with imported ingredients from France, an artisan bread.
It is called the country bread, or baguette de campagne in french, also called the french sourdough. It is made by dough fermentation through lactobacilli and yeast that paves the way for the flavor to develop, one of the oldest forms in fermenting grains.
Defrost at room temperature for 15-30 minutes.
Convection oven - bake for 10-15 minutes at 200°C.
Considered to be one of the healthiest breads. Aside from being an excellent source of daily carbohydrates, it has more nutritional benefits compared to a regular bread.
With lactobacillus and wild yeast, it can be easily digested and allows easier absorption of its nutrients, also the simple sugar is reduced. It has lower glycemic index, keeping reduced levels of blood sugar and insulin. Thus, this bread is a healthier option to help prevent diabetes and for insulin resistance.
This bread contains a good amount of minerals like manganese, iron, phosporous, magnesium and zinc. The slow fermentation undergone by this baguette makes the absorption of these minerals increase as compared to conventional bread made by yeast fermentation.
How to Serve:
- The loaf can be split in half to make a pizza bread, a submarine type of sandwich, or a Panini.
- Cut into single-serving sizes and spread with pâté or cheese. Butter and jam if you are into a more traditional continental breakfast. The slices can also be the base for canapés and hors d'oeuvres.
- Pinch a part then dunk in coffee or hot chocolate, just like how we do it here in the Philippines!
A little bit of trivia here:
Sourdough bread has surpassed a rich history and carried on by other cultures at present day. Say Northern California that up to this day, the bread remains as part of San Francisco culture "Sourdough Sam", the mascot of the San Francisco 49ers.
Though sometime ago it has been gradually replaced by wheat-based breads and baguette itself, it has undergone revival during the rise of the artisan breads.