At every French (or French-style) cheese shop I've been to, there's a pile of golden brown, all-white flour baguettes, and a pile of grayish-brown, thick-crusted baguettes, often with raisins -- seriously chewy, but not rye-bread-bitter that goes wonderfully well with cheese. I'm a serious bread baker and this chewy version is one that I love, but is missing from my repertoire. Since I don't know it's proper name besides "May I have a loaf of that, please?" as I point, it's difficult to find a recipe on line. Help?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)