I must admit that, if I’m at the market at the right time, those “French” bread loaves are coming out of the bakery oven, and I’ll nab one. Warm, soft, with a very thin crust, which is easier to eat for me.
I’d like to re-create this loaf, rather than a crusty, rather thin by comparison real French baguette.
Should I just use a basic white dough bread? A recipe for hoagie rolls maybe?
I’d like to re-create this loaf, rather than a crusty, rather thin by comparison real French baguette.
Should I just use a basic white dough bread? A recipe for hoagie rolls maybe?