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 like this recipe and find it quite good given its relative ease. I punch the salt up a touch and think it’s nice with the addition of a little honey. You’ll also get the seeds incorporated much better if you add them to the starter with flour and other ingredients and let the dough hook work them in rather than trying to knead them in when the dough is already formed.
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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