Multigrain sourdough baguette

1. Preheat the oven to 500°F. (preferably convection)
2. Put the frozen baguette in your Atome pan with a baking sheet. 
3. Close the lid of the pan
4. Bake 28-30 minutes
5. Remove the lid
6. Bake for 3-6 min at 400F. Adjust the timer for a darker or whiter crust.
7. Pro-tips: let air-cool on a grid for at least 15 minutes to finish the bake.
8. Enjoy!

Unbleached Wheat Flour (Rogers Silver Star 202), Water, Sourdough Starter Culture, Cracked rye meal, cracked wheat, flaxseed, pearl barley, millet, Scottish oatmeal., Sunflower Seeds, Salt.

Wheat, Barley, Oats, Rye