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French Bread: Baking Through the Bread Baker's Apprentice

Posted Mar 10 2010 6:11pm
I will admit that I was a bit dubious about this recipe . I have made quite a few baguettes in my day, and have even posted a recipe . So how much better could Reinhart's recipe be? The answer: so much better! As with most of his recipes, a little extra time makes for an amazing loaf of bread. The key to this French bread is pate fermente, a dough made the day before and kept in the fridge until needed. This pre-ferment and the final dough is a mix of bread and all purpose flour which makes for a tender loaf with a crispy and crackly crust.

I don't have any notes for this recipe, vegan or otherwise.
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