"Barry Harmon" <johnfrum@[EMAIL PROTECTED]
> wrote in message
news:Xns9ACAB104D15ADjohnfrumoptonlinenet@[EMAIL PROTECTED]
>
>>>
>>> http://www.artisanbreadbaking.com/breads/f_b/french.htm
>>>
>>> This should help you get started. I have no idea what NO french
>>> bread is like, but with this as a starting point, you can modify it
>>> to your taste.
>>>
>>> One of my daughters worked at NOLA; I'll ask her if she has any idea.
>>>
>>> Barry
>>
>> Am I right in thinking that traditional FB has to be eaten the same
>> day - so don't make too much of it?
>>
>> Bertie
>>
>>
>>
>
> If it's made as a straight dough bread, which is the traditional French
> method, from what I've read, then you're right, it won't last over
night.
>
> I make mine with a preferment and it lasts through he next day, and even
> after as toast.
>
> Barry
>
Yes you're right. I'm probably thinking of the commercial French bread, as
supplied to supermarkets - you wouldn't want to eat that the following
day.
The local family run baker, on the other hand, may well use a preferment
and
you pays a bit more for the taste and longevity.
Bertie
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