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The bread looks delicious! I have downloaded the recipe and hope to make this soon. I am a beginner at breadmaking. Thank you for sharing.
It should turn out well for you. The real trick is in knowing when to stop adding flour, but you do get a feel for it after a few times around. Best of luck with baking bread!
I found it this time. Thank you for the recipe.
So glad you found it! Enjoy!!
I would like this recipe, please. I don't see it.
Sheila, I just found this comment. I'll be happy to send you the recipe via email. You can send an email to me and I'll send the recipe in reply. My address is firstname.lastname@example.org
can't find recipe
my email is email@example.com
I'm sending it to you right now.
where is the recipe/??
Margaret, go to the French Bread on my project page, click on "view full details..", then click on the pattern name. It will take you right to the pattern page and you can add the pattern to your cart and download it. Or, if you send me an email address I'll email the recipe to you.
i'm french and i could say that the best way to judge this bread is seeing its crumb....
anyway it looks like most of the baguettes sold at franch baker's
Thank you for this bit of information. You've made me nervous! I've never been to France, so I don't have much to go by in knowing whether or not this is at all authentic. The inside is quite chewy and moist, and it's a much smoother texture than traditional white bread. I learned most of what I know about baking bread from my grandmother who was a German-Russian, North Dakota farmer's wife.
good morning ! thanks replying and giving a little piece of your story. i'm french and half of my family lives in Alsace - near french & german border - so i can easily imagine what kind of bread you've done (perfect for breakfast with butter and jam ;) !in france bread is only made of flour, baker yeast, salt and lukewarm water ; here the recipe (needs energy and patience) :1 - dissolve yeast in a little of lukerwarm water2- mixing flour and salt3- then add yeast dissolved, knead adding warm water little by little until getting an uniform ball.4 - let it rest 2 hours in a warm and wet place5- hit the dough so the carbonic gaz can escape6- hoven with a plate of water (to get a crispy crust)hope this recipe suit you have a good day !
Thank you so much! I'll give this a try. The main difference in my recipe is the addition of just a small amount of butter. I also add the flour to the water instead of the other way around.
I have made French bread for years, with and without sourdough, and have yet to add sugar, which is never used in true French bread. Why are you adding sugar and butter? Is it to achieve the texture or crust?
I love baking bread, but I'm not an expert in any stretch of the imagination. I'm not sure what the sugar or butter do, but this bread really is our favorite.. The crust is crisp, the inside is very tender, and the flavor is wonderful.
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