Making Dough

Those thinking of cashing out of the stock market would be wise to stash their dough in La Brea Bakery’s best-selling loaf, the Sourdough Baguette.

* Introduced January 1989.

* Recipe by Nancy Silverton, La Brea Bakery co-owner.

* Ingredients are unbleached bread flour (Montana Patent from Capitol Milling), water, salt, sourdough starter.


* 2,200 baguettes baked Sunday through Thursday, and 2,500 Friday and Saturday.

* A full batch (500) takes 1 1/2 hours to mix, five hours for the first rise, one hour to shape, 12 hours to proof, two hours to bake.

* 750 calories each.

* 24 inches long.


* Weighs 12 ounces.

* Sold at more than 375 locations.

* Costs $1.99 to $2.09.