The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
French Bread
Page 168
Cuisine: French | Course Type: Breads
(1 review)
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Recipe Reviews
andrew from Vancouver Island, BC
This makes a very credible loaf of French bread. The use of pre-fermented dough gives it extra complexity and deeper caramelization, and if you're careful you can make a baguette that rivals the product of a decent French bakery.
I was happy with this recipe until I tried making baguettes with Peter's Pain a l'Ancienne method of knead-free overnight refrigerator fermentation. Those baguettes are such a step above in terms of flavour that I have not made these ones in a long while.
(edited 19th October 2009) (0) comment (0) useful
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