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A lot of breads are called French Country bread, the name is based as much on the type of dough used and method, as well as the rustic boule shape. This is one version of a French country bread. If you only bake one bread in your life, chose this one. This slightly sour bread is a nice foray into almost sourdough bread, offering something for both veteran and novice bakers. It calls for a poolish, which is a young starter, created of flour, water and a touch of yeast which is left to froth 8-16 hours. (After that point, if you wanted to allow it to mature into a starter, you would feed it flour and water, at regular intervals, and once mature, use it or refrigerate it). This bread has a great crust, holey interior, that is both moist and rustic. It is amazing plain, or toasted, as a sandwich bread or simply cut and served with a hunk of cheese. I most often make the dough for this bread in a bread machine and continue by hand through baking it in a traditional oven. If you are already a BetterBaking.com yearly subscriber, click here to sign in. Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe. If you want to purchase this one recipe My Best (and easiest) French Country Bread, click here to purchase at $2.49 per recipe. Hi there, fellow home and pro baker and fan of great recipes….
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