The French homemaker never makes bread at home. She buys it fresh each day from the local baker in her area. And you may be sure French bakers do not spend seven hours making a batch of bread. Nor do they have special equipment. What they do have are large ovens, often clay lined, and with steam piped into them. These conditions we cannot duplicate in our homes, nor could the French homemaker.
But we can make a loaf of French bread in our everyday kitchens that looks and tastes like