Alright, granted that the DB baking for the French bread was several weeks ago, it’s very interesting to see how a new recipe seems to cause so much craze. I went home this weekend and the first thing I did when I got home was start up the french bread. I knew my family would love and appreciate freshly baked bread. How could I deny them that pleasure when it was well within my power to give it?
It was basically the same process but I sort of tripled the recipe. Well, actually, I did one double recipe which I made into substantial petit pains and the other I left simple in order to make the large round French loaf, which actually came out round! We had bread for the entire weekend, I just baked them for about 15 minutes, then wrapped them in an airtight container. When they got baked again, they were moistened and baked until golden and crunchy again. They were just perfection.