White French
Appearance:
Traditional French breads should have a white crumb and deep golden crust. In general, the deeper the color of a crust the better the flavor. Obviously there is a limit beyond which the bread will burn. Most bread with pale crusts have little flavor, especially when compared with a well baked traditional loaf.
Uses:
White French bread can be served at any occasion to accompany virtually any dish.
Storage:
The shelf life of traditional White French bread is far better formed during the long fermentation than regular white bread because of the organic acids.
Ingredients:
Unbleached Wheat Flour, Filtered Water, Poolish (Unbleached Wheat Flour, Filtered Water, Fresh Yeast), Sea Salt and Fresh Yeast.
Item # |
Product |
| 91 | Sandwich Rolls |
| 118 | Tear-Off Rolls Onion 3 dz. |
| 119 | Tear-Off Rolls Sesame 3 dz. |
| 121 | Round Rolls 1 dz. |
| 121-A | Pull-Apart Rolls Plain 1 dz. |
| 121-B | Pull-Apart Rolls Onion 1 dz. |
| 121-C | Pull-Apart Rolls Rosemary 1 dz. |
| 121-D | Pull-Apart Rolls Sesame 1 dz. |
| 122 | Point Rolls 1 dz. |
| 123 | Tear-Off Rolls Plain 3 dz. |
| 127 | Long 2 lb. |
| 131 | Petite Baguette |
| 132 | Double Petite Baguette |
| 133 | Baguette |
| 134 | Baguette 1.5 lb. |
| 135 | Pullman 1 lb. |
| 136 | Pullman 2 lb. |
| 137 | Epy |
| 138 | Epy round |
| 139 | Pullman 3 lb. |
| 139-B | Sandwich Loaf |
* made with semolina flour

























