In 1993, the French government strictly regulated the composition of the “traditional French” baguette, with only flour, water, salt, and yeast allowed. However, finding a good baguette tradition has become challenging in recent years.
Despite this, there are still exceptional traditional baguettes in Paris and its region. La Rue Palloy’s baguette, made with locally sourced ingredients and stone-ground flour, stands out for its long fermentation process and delicious flavor.
La Rue Palloy’s traditional baguette
Another top pick is Pascal & Anthony’s traditional baguette, made using the poolish method for a light, airy texture and a crispy crust. This well-balanced option is a must-try for bread lovers.
Pascal & Anthony’s traditional baguette
For €1.35, you can enjoy La Rue Palloy’s traditional baguette in Clichy, while Pascal & Anthony’s version in Paris is priced at €1.20.
Whether you prefer a classic or innovative variation, these traditional baguettes are sure to delight your taste buds!
\
[ad_2]
Source link
