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Angie's Perfect Dinner Rolls

Reviewed: Dec. 6, 2013
Excellent! Perfect light but chewy texture. I subbed in a few cups of wheat flour and it was so good. Try them.
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Pain de Campagne - Country French Bread

Reviewed: Feb. 9, 2012
Amazing bread! Perfectly spongey chewy texture. Love love love. After reading others' reviews, and having taken some official college baking courses, here are my tips: You can simplify the shaping and raising steps. When shaping your loaves, flatten out your ball gently. Then roll up from the bottom, tight like a sleeping bag, squeezing out any bubbles as you go. Pull the ends even as you go, too, so it rolls like a jelly roll, not a croissant. Pinch the seam tightly.. Also, you don't need a baking cloth. At step 6 just place your loaves on your baking sheet and let them rise there. No need for an awkward transfer. For a tougher chewier crust, brush it lightly with water before baking and a few times during. Also, you could place an oven-safe pan of boiling water in your oven to create steam, or carefully flick or spray water onto the hot pan during baking, creating steam.
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