Continuing my way through Peter Reinhart's new book...Classic French bread
For some time, I've been trying to create a french baguette at home. The kind of french bread that is crispy on the outside, chewy inside with big holes! This recipe is certainly the easiest yet most successful attempt yet. The recipe requires very little kneading so I just mixed it up in a bowl with a spoon and didn't even get out my mixer. The dough was easy to handle and shape into loaves.
Changes made... I replaced two cups of white flour with whole wheat flour and decreased the overall flour by 1/3 cup.
Next time I will...increase the whole wheat flour some more and add a tablespoon or so of vital wheat gluten.
Conclusion...definitely will be made again at our house!
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