European peasant bread from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 117) by Zoë François and Jeff Hertzberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for cornmeal.

  • anya_sf on November 15, 2022

    I made 1/2 dough recipe, baked as one larger loaf. The dough was refrigerated for about a week, developing a noticeable sour smell. The shaped loaf rested nearly 90 min before baking; baking time was 48 min and probably should have baked 50 min. The bread was nicely crusty with a slightly spongy/chewy texture, medium crumb, and great flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.