This rustic French bread is a delight for the taste buds. If you’ve ever doubted the reason to manipulate time in a bread recipe, this will change your mind. For this recipe, I baked it “European style” with the dark golden brown crust (versus the American style which is much lighter). Also, preparing your oven for hearth baking with the addition of steam is critical to the success of this recipe. I will post more on hearth baking in the near future.
Pain a l'anceinne
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