(Note: this discussion was split from the LA board at http://chowhound.chow.com/topics/972416 -- The Chowhound Team)
No torture required. This makes a ridiculously delicious loaf. Not a baguette, but a boule, of gorgeous chewy, yeasty, open crumb, with a deep golden, crackly exterior crust. And it takes about 5 minutes of actual active work to make it.
(The rest is done by the yeast and time, and by your oven.)
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.