Saturday, May 22, 2010

French Country Boule

These are from Local Breads. If I have to quibble with bread this delicious, it would be to say that I prefer a higher percentage of rye and whole wheat flours than these called for. But seriously, why am I quibbling? There's nothing not to like here. For one thing, these babies had oven spring to spare. They laughed in the face of my wee slashes and almost burst themselves in half as they rose in the oven. I attribute this muscle to my use of bread flour; up until now I've been using all-purpose. I'm a convert.

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