Posted: Oct. 15, 2009
Recipe submitted to this site
Posted: Sep. 11, 2009
(French Country Bread)
O sad, sad day!
I use a baker's lamé, a razor blade with a slight curve in it, to score the dough--but a serrated kn...
I don't recommend using a glass loaf pan, but it's all I had. I baked the round loaf directly on my ...
Dust the form generously with flour and place the shaped dough smooth-side down/seam side up; you'll...
Shaped into a round and proofed in a flour-dusted brotform (banneton) before baking.
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