City bread from The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Alice Waters and Cheese Board Collective

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Notes about this recipe

  • sosadetz on June 22, 2020

    The first time I baked this, I found that it came out a little dark from my oven, and the bottoms of the loaves were a little burned. Next time, I'm going to decrease the amount that I spritz the loaves before baking, as I think that might have contributed to their over-crunchy crusts. Also might turn down my oven 30 or 40 degrees, to 420, or so. Still, excellent. Topped one loaf with sesame and poppy seeds, and left the other one plain. I do think the loaves might benefit from a slightly longer rise, or from rising outside of the fridge. Lots of variables to fiddle with, here. Another note - I think this is the recipe used at the bakery to make their baguette pieces each morning - will try shaping them in this way, as well. Probably will just involve shaping into a baguette, then slicing it into chunks.

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