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Baking French Bread at Home

Craft chewy loaves with the crispest crust using the right flours and good shaping technique

Fine Cooking Issue 19
Photos: Richard Felber
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Making authentic French bread, with its characteristic crisp, mahogany-colored crust and lacy interior isn’t an insurmountable challenge, but you do need good technique and a well-formulated recipe. You also need an experienced native guide, and that is what Maggie Glezer is for the rest of us. She conducts a master class, in words and photographs, on the art of making pain paysan, or peasant bread. If you weren’t lucky enough to learn how to make pain paysan at your French grandmother’s side, this is the next best thing. Featured recipe: Pain Paysan (Peasant Bread).


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