Sweet French Bread

Preparation info
  • Makes

    two

    1 1½ pound loaves
    • Difficulty

      Easy

Appears in

By Peter Reinhart

Published 1991

  • About

This recipe describes the basic procedure for making all free form, French bread-style loaves, that is, for breads made with variations of these ingredients and not baked in pans.

At the bakery, we have to weigh our dough to insure that we do not sell short-weight loaves. Home bakers have no such impositions, but might find it useful to know that one loses about 2 to 3 ounces by weigh

Ingredients

Method