French Country Boule
A recipe from my favorite baker in Paris, Eric Kayser, a two day sponge, or preferment, finished with high protein bread flour and a hint of dark rye. A most amazing crust and terrific tough crumb
<< Back to Bread Menu
© 2005 - 2018. The Bread Ovens at Quail Creek Farm. All Rights Reserved.
Return, Shipping, & Pick-Up Policies