Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
The baguette is a typical French loaf, long and thin, characterized by a crispy crust and a soft, aerated crumb. Originating from the Normandia region, the baguette has become one of France's culinary symbols. Its preparation requires few ingredients but great care in the process. The dough is made with flour, water, salt and baker's yeast. The dough is then seasoned with a small amount of old dough and drops of wine vinegar to give it a unique flavor. The baguette is perfect to enjoy as an appetizer, to fill with ham, cheese or other delights, or to accompany soups and salads. Its fragrant crust and the lightness of the crumb make it irresistible.
It is the typical French bread now known throughout the world
A good baguette is recognized by certain characteristics: a golden color and a soft, honeycomb-like crumb; when pressed it should slowly return to its original shape
The baguette should reach consumers fresh, which means it should be no more than four or five hours old
Make a dough for about 20 minutes, taking care not to heat the dough since the work should take place as cold as possible and in any case between 23 and 25 degrees
The ideal mixer is a plunging-arm mixer
Let the dough rest in bowls for about 25-35 minutes, then proceed to divide it into pieces of about 300 g (for the classic baguette which will then result in 200/250 g in the finished product) in a square shape with the appropriate dividers
At this point the second 'rest' of 10 minutes must take place; then proceed to shaping with the appropriate loaf former, also called a baguette former, and into the proofing chamber for 30 minutes at 32-36 degrees
At the end there is a very important task: scoring, that is the classic series of shallow slashes on the surface
It is baked at a temperature between 200 and 220 degrees depending on the type of oven installed; it bakes for about 20-25 minutes with the recommendation to give, especially at the beginning
Dough mixer
Baguette tray
Francia
| Energy (kcal) | 315.63 |
| Carbohydrates (g) | 69.54 |
| of which sugars (g) | 1.68 |
| Fat (g) | 0.69 |
| of which saturates (g) | 0.08 |
| Protein (g) | 11.03 |
| Fibre (g) | 2.34 |
This product cannot be shipped to the selected country
