Tuesday, January 26, 2010

Crusty French Bread

French Bread loaf baked 1/17

I'm a baker!  I baked the French Bread recipe a few nights ago and forgot to take pictures when it came out of the oven.  (I was hungry.) But I did remember to take a few of the half that was left.  The loaves so far have been the perfect size for two people to have about three-four slices of bread.  Good crunchy crust! You can bake a loaf that's thinner or thicker depending on your preference of crust to crumb (the inside of the loaf). The french bread rests for a shorter amount of time and bakes for slightly less time than the artisan freeform loaf.  It takes a bit less than an hour from fridge to belly. Yum.

French Bread loaf baked 1/17

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