Comments on: Crusty Country Bread & Cornmeal Pizza

By: Lee @ foodie plus 4

Lee @ foodie plus 4 — Tue, 17 Nov 2009 14:39:50 +0000

We loved this bread! Thanks for the recipe – I steered my (very) few readers over here for the details. Love your site.
-Lee

By: country french bread « Foodie plus 4

country french bread « Foodie plus 4 — Tue, 17 Nov 2009 14:33:24 +0000

[...] french bread I am a visual person, so when I saw this recipe on A Yankee in a Southern Kitchen’s blog, it was only a matter of time before I made [...]

By: Bunny

Bunny — Thu, 12 Nov 2009 00:39:06 +0000

That bread is making me hungry Kim! I have to make this!

By: joan

joan — Sat, 31 Oct 2009 15:44:14 +0000

These look wonderful! I think a good chef/teacher makes you think “I can do that” and even though I am intimidated by making bread, after reading your post I thought “I can do that!” Thank you Kim!!

By: Blond Duck

Blond Duck — Fri, 30 Oct 2009 10:35:55 +0000

Those look fabulous! Could you make them without baguette pans?

By: Velva

Velva — Fri, 30 Oct 2009 02:24:56 +0000

The loaves are looking fabulous!

By: adele

adele — Thu, 29 Oct 2009 13:32:50 +0000

Mmm. I love bread (I can eat the better part of a full-size loaf in one sitting if I’m not careful), but I don’t actually bake it myself. I keep thinking it requires more precision than my cooking style allows. This does look very good, though…

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Thu, 29 Oct 2009 05:27:38 +0000

Kim, you are always such a pro! They look amazing and thankyou for sharing your recipe

By: Susan

Susan — Wed, 28 Oct 2009 17:41:25 +0000

Kim, your bread looks so good. I need to use the egg wash to mine for that shiny, golden brown finish from now on. I envy you your bread couche, too.

Yesterday I experimented with a recipe very similar to yours. The only thing I did differently was to make an overnight pre ferment (poolish) the night before with 1 of the cups of water from the recipe, 1 1/2 cups of the flour and 1/2 tsp of the yeast. I let it ferment over night in a glass bowl, about 12 hours. Then yesterday I added the rest of the water to it, then the yeast and let it soften for 5 or so minutes then proceeded with the recipe. I think it subtly added to the flavor of the bread, giving it some more complexity. I will definately use this technique again. Hope you try it one day!

By: Irene

Irene — Wed, 28 Oct 2009 17:41:10 +0000

This bread looks incredible! Made me want to get right into the kitchen and make it. I know what’s happening for lunch this weekend! (including the pizza)