Comments on: Baking the Perfect Loaf of French Bread

By: Cheryl

Cheryl — Sun, 05 Feb 2012 00:31:00 +0000

can you make this recipe into rolls instead of loafs

By: Jennifer Barb

Jennifer Barb — Sat, 28 Jan 2012 23:29:05 +0000

Amazing bread!!! I will never be able to go back to store bought French bread!! Thank you so much!

By: “Citizens for Boysenberry Jam” « The Diaries Project

“Citizens for Boysenberry Jam” « The Diaries Project — Tue, 24 Jan 2012 07:40:58 +0000

[...] natural vitamin C. I also cooked a giant pot of lentil soup stew slop and baked a second attempt at french bread. My loaves are crooked and a little dense. How ’bout yours? I also cleaned the kitchen and [...]

By: Holly

Holly — Tue, 24 Jan 2012 03:03:06 +0000

I just baked this bread and it came out perfect! Delicious. I followed all of your directions exactly, did not change anything. I baked on a pizza stone, put a pie plate of 1/2 cup of water in the oven at the last minute, for moisture. Used a thermometer to check the final internal temp of the bread, the loaves were finished in 20 minutes. Perfection! Thanks for sharing this recipe!

By: Laura

Laura — Fri, 20 Jan 2012 20:17:59 +0000

Just a question. Maybe a dumb one, but on the part that you fold in over half after the karate chop and stretching out the ends. which direction do you fold it in half. IS it lengthwise or do you bring the two short ends together?

By: Eve

Eve — Sun, 15 Jan 2012 22:56:46 +0000

This was perfect! I used traditional yeast, and so used 3 teaspoons of yeast. Beautiful bread, beautiful crust. I have finally perfected my folding. This is the best, thanks so much!

By: Joanne

Joanne — Wed, 11 Jan 2012 18:39:22 +0000

This French loaf was FANTASTIC!! It was my first time and it came out amazing, soft on the inside and crispy on the outside.. Its now a regular on the dinner table

By: Jessica

Jessica — Fri, 06 Jan 2012 05:24:21 +0000

Did you perhaps use traditional yeast instead of quick-rising? Because this recipe uses quick-rising you don’t need to proof it, simply add it to the dry ingredients.
I made this recipe and it was delicious, browned perfectly, and the crust was crisp! However, instead of throwing water on the bottom of the oven, I placed a cast iron pan on the bottom rack and heated it along with the baking sheet and threw the water into that to create the steam.

By: The perfect baguette recipe. | Knead to Cook

The perfect baguette recipe. | Knead to Cook — Wed, 04 Jan 2012 01:15:10 +0000

[...] http://steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html [...]

By: Kelly

Kelly — Fri, 09 Dec 2011 06:54:17 +0000

JUST tried this recipe… and am in LOVE!! … used about a 1/2 cup of flour during final kneading process. (not the 1/4 cup mentioned.. but it worked!!) also cut the salt in half after reading the comments! YUM YUM pairing it w/ fresh homemade pasta for dinner w/ good friends tomorrow! THANKS!!!