Easy French Bread

Page 63

| Course Type: Breads

(1 review)

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I used the option for a mix of whole wheat (white whole wheat) and bread flour, rather than using only all-purpose flour. This was indeed pretty easy, and rose into an attractive shape, but it wasn't a baguette. The crust was tender, with no shatter, and the texture was soft with small holes, rather than slightly chewy with large holes. I will make this again, just with adjusted expectations.

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