I found that the finished dough turned out too wet and sticky, so I will add more flour next time. The end result was a delicious, crusty loaf, with a nice, soft interior! Thanks for sharing! :-)
Dough came out to wet, and hard to work with otherwise would be 5 star. will add less water next time. After baked was really good, crusty on outside and soft in, had a slight sourdough flavour! will definitely make again
I've tried several french bread dough recipes. This one is the best. I slit the bread before letting it rise and that again in the same spots before baking. This will give you those deeper slits you seen in traditional baguettes. I also use two level teaspoons of yeast which is slightly more than a packet. I place a small cast iron pain of water in the bottom of the oven. This will help give the bread a crunchy crust whilst keeping that soft interior. An alternative glaze is an egg yolk whisked with about two TBS of water. This gives a more golden look to the bread. This recipe makes two big baguettes or four smaller ones. I've made it three times now and each time with great success. Thanks for a great recipe!
This recipe makes a mouth watering bread that I am asked to make all the time!
This was the best and easiest French bread dough I have ever made. I ended up rolling the dough to about 14" and laid it crosswise on a large cookie sheet. Its crust was crunchy and the inside was nice and soft. We don't often have white bread, opting for more healthy multi-grain bread, but this made an excellent treat. Thank you so much for the recipe, Debi and Johnny!
Very good simple recipe, It worked great for my meatball sandwiches