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Jknepfle / All my dishes 1 year, 2 months ago
This bread is simple and delicious...tastes a lot like authentic French baguettes!
Prep:20m Cook:45m Servings:12
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Jknepfle |
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harrisazor 1 year, 1 month ago said:
I have just increased the recipe by 1/3. I cook my bread in a 4 qt. dutch oven, which was just a little to big to give me the loaf that I wanted. The bread was the best yet.
Dick in Milwaukie, OR
gryan 5 months, 1 week ago said:
Skip messy step 3: Just punch down, then after about a two hour rise, scrape the dough directly from the bowl to the dutch oven.
Don't worry about the 70 degree room temp. The only rule in room temp is colder is slower, warmer faster. To slow further, put it in the fridge, to stop it for a time, the freezer.
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gryan 5 months, 1 week ago said:
Let's give credit where credit is due. This is a recipe invented by NYC baker Jim Lahey and made popular through this New York Times article:
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&oref=slogin
tinadunlap 1 month ago said:
Great recipe.easy loved the crust.the children loved helping me, the next day they made their own. i sent them home w/ yeast to make when they're back in new orleans. will try step 3 because it is messy. thanks for the recipe. you have my vote.