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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Worst bread recipe I've found online. I should have known something was wrong from the low amount of yeast to flour ratio. The dough wouldn't absorb the grains. Although I added more water than called for the dough was still too dry. The end result was dry, thick, and in the garbage.
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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