It's a country bread made by one of the famous French bakers of the '50s, Pierre Poilane.
The recipe makes one very large loaf, or four 1-lb loaves. I opted for 4 loaves - three baguettes and one round loaf.
This is the third recipe I've tried from the book, and it was the most difficult. I'm not sure I added enough flour - the dough was very soft. And I'm not sure I cooked the loaves long enough - they were a little dense in the center.
However, we thoroughly enjoyed the baguette we ate with the bean stew on Sunday night.
I think it will take some practice to get the feel for this bread dough. Fortunately, even the not-so-perfect experiments taste good.
Off topic St. Patrick’s Day comment: Our green dinner, spinach soup, artichokes and, avocado on the green salad.
ReplyDeleteI laughed at your experiment with cardoons. We will never find out how they were suppose to taste. They don't look like anything I've ever seen.