The French Pastry Chef
New Boulangerie
Open MenuMain Menu
Open MenuSmall Tarts
Open MenuLarge Tarts
Open MenuParfait Dishes
Open MenuFrozen Molded
Open MenuTranche Cakes
Open MenuPetits Fours
Open MenuSmall Cakes
Open MenuLarge Cakes
Open MenuHoliday Cakes
Open MenuSmall Pastries
Open MenuPate a Choux
Open MenuBase Formulas
Open MenuViennoiserie
Category Feature
spaceNew Boulangerie (7)
spaceCroissant-PlainThe Most Popular item in this Category
spaceFrench Bread
spaceBrioche - Pan
spaceBrioche - Plain
spaceWheat Boule
spaceMultigrain Bread
space~~end of category~~
Open MenuEmpty Shells
Open MenuIces-Sorbets
Open MenuNo Sugar Added
The French Pastry Chef Online Catalog
Available now on CD-rom. Helps you create French pastries in your home. 200 recipes. Each pastry has a color photo and step-by-step instructions.
French Bread

Simple by formula and simple to consume this bread will take some practice to get just right.

New Boulangerie
Serving Size:
40 Ounces
Difficulty Level:
Photo Gallery:
Storage Factor:
+0 Day

 French Bread - New Boulangerie Category
| French Bread |

Ingredients Required: French Bread

  Ingredient Quantity
1. Sponge (fermented) 1 batch
2. Wheat Gluten 1 ounce
3. All Purpose Flour 12 ounces
4. Salt 16 grams

Preparation Instructions: French Bread

100 free samples remaining.
Buy the cookbook for just 6.95

© by The French Pastry Chef
2000-2016 All Rights Reserved
Made in USA