Learn how to make these crusty, mouth-watering sourdough baguettes.
Their complex flavour and beautiful taste come from the long fermentation and retardation time (time in the fridge), 100% hydration of the sourdough and a little bit of stoneground and fava bean flour.
These baguettes are quite small so that they fit into the domestic oven but they are delicious. Best eaten fresh from the oven. One of the flours in the recipe is fava bean flour but we ended up using fava and garbanzo flour as this was the only one available in our local health-food store.