Sourdough Baguette

Simple ingredients: King Arthur Bread Flour, Water, Levain, and Sea Salt. Contains Wheat

If you've ever torn into a fresh baguette in Paris—crust shattering, soft crumb pulling apart—this is that experience, baked in NYC.

My French sourdough baguette is always made the day of and uses the same slow fermentation as my loaves—just shaped in the traditional style. The result is a crackly golden crust with those signature ridges and an open, airy interior.

Perfect with salted butter and jam, alongside soup, or sliced for bruschetta. Best eaten the day you get it—though it toasts beautifully the next morning.