French Bread

 We brought some flour from the Poilane Bakery in Paris back home with us.  It makes very good bread: sour, waxy, chewy and full of holes.

3 comments

 Now that looks great and I'm beginning to drool.

Crikey - that's fantastic!  I'd never be allowed to bring it into the country - quarantine restrictions too tough.  How very exciting!  Wonderful looking bread!

If you want to reproduce the crispiness of a French baguette with Australian flour, try to lower the rate of gluten avoiding to use strong flour or mixing it with a plain flour in order to get no more than 12 %.

It's not the only thing but it's a good point where to start.

I hope it will help.