I don't post on bread as soften as I should. When I saw this baguette I realized it was about time I did.
We make our baguettes with a more traditional method. In other words we use a natural levain as a pre-ferment, not a poolish. No disrespect to poolish, but it doesn't have much depth of flavor and bread made with it stales pretty quickly (think eight to ten hours after baking), while a baguette with levain lasts longer due to its acidity. The color, aroma, texture and complexity of flavor of a rustic baguette has no comparison.