Yield: Yields 1 large loaf
This recipe was developed to mimic the loaves found in Parisian bakeries, for people who say that they can’t get good bread where they live. It’s great served with a cheese plate, or toasted for breakfast, adding a swipe of salted butter, and drizzling it with some dark honey or homemade jam.
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I made this recipe and found the dough a bit on the dry side, though it did bake well and tasted wonderful. Using weights rather than dry measure would be a big improvement so that as I baker I know the amounts of flour are precise.
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