Semi-sour Baguette is made with a mixture of an overnight poolish (a small amount of yeast mixed with flour and water and left to ferment overnight) and a sourdough starter. The main flour used is T55 from Shipton mill, which is a very fine white flour. They are slowly fermented overnight before being baked fresh each morning.
Ingredients- T55 white flour, yeast, salt, 85% extraction white & wholemeal flour
Allergens- Wheat, gluten