This bread has a crisp, crunchy crust and slightly chewy centre.
Altered ingredient amounts. Quick disclaimer...I loved this recipe; great crust with a soft, yet chewy center. With that said, I'll poke some holes in the instructions. First, I used 5 teaspoons of yeast in my trial batch and it went well. Secondly, most people (like me) may want to add more salt and some butter. The trial batch came out a bit bland. I'm going to add another 1/2 teaspoon of salt and a tablespoon of butter. Since butter is only 15% water, one tablespoon shouldn't affect your total liquids that much. One last note, the first rise in my trial batch doubled in 30 minutes. Luckily the bench proof added another 40 minutes to the rise. With those adjustments made, this recipe is great. - 14 Jul 2008
Altered ingredient amounts. All I can say is "Wow". I tried this recipe twice. The first time I made this, I found the bread to be a bit too dense, but the second time, I added a pinch more yeast and used less flour. I made a nice long baguette and brushed the loaves with just a beaten egg white (left out the water) and I got a nice crust and a lighter loaf. Has come out perfect every time. - 14 Jul 2008
Have made this superb bread several times added extra yeast 5 tsp in total added 1 tbs melted butter. It is so good and easy to make and is a favourite with my family and friends. !Thanks for the recipie ! - 06 Sep 2012