Pane Toscano and Suralito – Sourdough Baguette

Sourdough Baguette

Pane Toscano – Item # 20023 – Pack Size 45 lb. Bag

Suralito – Item # 30041 – Pack Size 25 lb. Bag

Artisan bread base paired with clean label, Non-GMO blend of acids to make rustic and tangy San Francisco-style sourdough baguettes

Bread Flour100%
Water (Variable)±70%
Original Durum4%
Olive Oil Blend4%


  1. Mix for 2 minutes Low, 14 minutes High until dough is developed. DDT 74°F.
  2. Scale dough in 20 – 30 lb. chunks, and bulk ferment for 2 hours
  3. Process on stress-free line. Recommended cut weight 11.5 oz. and 2.75” x 9.5”; desired finished baked weight 10 oz.
  4. Floor proof for 45 minutes to 1 hour
  5. Score dough
  6. Bake at 420°F with steam for 25 minutes until golden brown

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