Cottage Bakery Pan Bigio (Country Italian) BatardDelicious upscale alternative to white bread. Topped with flour, brown crust and two flipped diagonal cuts. A classic Italian country bread with a firm crust and chewy interior.
True Artisan Bread that is baked using time-honored baking techniques including Hearth Oven Baked on Natural Stone; Hande Scored; Long Fermentation (+16 hours); All Natural dough Starter
Preparation type: BAKE
Preparation instructions: STORE HANDLING INSTRUCTIONS: Store product at 0 F until ready to use. DO NOT THAW PRODUCT. Best results are achieved by baking directly from a frozen state. Bake on parchment lined sheet pans at 350 F for 12 to 17 minutes. Oven times and temperature may vary (Reel, Rack, Convection ovens work equally well). DO NOT UNDERBAKE. Let sit for 15 minutes before merchandising or slicing. Merchandise product in open air showcases or in paper bags when cool.