The famous French baguette. Requires addiction. Defrosting at 22 ° C ° C for 20 minutes. Steam bake 210 ° C 7 – 9 minutes
12 months at -18°С, days at +6°С. Do not freeze again. Defrosting at 22 ° C ° C for 20 minutes. Steam bake 210 ° C 7 – 9 minutes
Flour, water, yeast