Rustic French Bread

http://www.amandacooksandstyles.com

This weeks bread post comes from Amanda from the above link. Last week was a German Bread, so I thought why not go to France. I have said tjis many times, I love a rustic bread. Why? It’s easy. You mix it in a bread maker and let it rise. Then put it in a Dutch Oven. Little if any kneading is needed.

There’s something so conforming about a rustic loaf of bread. It reminds me of going to Macaroni’s Bar and Grill. They bring out a loaf with olive oil with salt and pepper. Then everyone rips off a chunck. The bread is hot, crust, and so delicious.

This particular recipe calls for three cups of all-purpose flour. You could use bread flour. The protien content in bread flour is higher than all-purpose flour. So the bread flour will produce a chewier bread. All-purpose flour produces a more tender product. Making AP flour best for cakes, cookues, and so on.

Now that we went all food nerd, let’s look at scoring the bread. Go wild. Seriously! Let your imagination go.