Comments on: Why go through the trouble when you can buy it?

By: Lisa

Lisa — Thu, 06 Mar 2008 12:09:51 +0000

ahahahahaaaaa! Thanks for that.

Your 2nd bread does look delish.. love the color of it and it turned out much more poofier than mine did. Did Fabrice get to try the 2nd attempt?

Way to go, sweets!

xoxo

By: Sara

Sara — Tue, 04 Mar 2008 04:52:55 +0000

Your bread looks great, the color is lovely. Thanks for baking with us this month.

By: lina

lina — Mon, 03 Mar 2008 12:27:22 +0000

Great job! To do it twice is really really a lot of work. I’m glad the second one turned out so fine! (But I do wonder, how was the taste of the first one? Though not so fluffy, it looks to me as if it could taste fine anyway)

By: Susan

Susan — Mon, 03 Mar 2008 07:31:46 +0000

That’s the great thing about the Daring Bakers — support, encouragement, a good slap now and then. I’m glad you stuck with it and I for one believe you WILL be making this again.

By: breadchick

breadchick — Sun, 02 Mar 2008 17:18:58 +0000

Great job on your bread. Yup, for this recipe flour will make all the difference in the world. Now to try this with the wheat flour do this: Use 1/2 the AP and 1/2 the Wheat and add 1 1/2 tsp of vital wheat gluten. You should get a better result.

Thanks for baking with Sara and I

By: Michelle

Michelle — Sun, 02 Mar 2008 15:38:11 +0000

I just bought a bag of KA’s white whole wheat… I made sure it was safely tucked away in the pantry before I started my bread baking adventure.

Good for you for making a second pass at this! That’s a true Daring Baker!!

By: kellypea

kellypea — Sat, 01 Mar 2008 22:17:52 +0000

Yay, Ben! Yes, I did know there was white whole wheat flour, and at one point in my escapade, I did wander over to my flour bag JUST to make sure I hadn’t done the very same thing! Although I wouldn’t have said I’d be interested in making this again, I’m bound to, just to prove it isn’t as fussy as I currently believe it to be. Bake ON oh fearless one. Hahahaha!

By: brilynn

brilynn — Sat, 01 Mar 2008 21:27:18 +0000

Another reason to make french bread is just to say you’ve done it and be able to cross it off the ‘to do’ list. It’s the same reason I made puff pastry- so that I don’t have to again.

By: Bellini Valli

Bellini Valli — Sat, 01 Mar 2008 16:54:17 +0000

Your bread looks just as it should Ben and I’ll bet it tasted delcious as well. I made baguettes just because I knew I couldn’t wait for the loaf to cool for 3 hours before eating it. Are they trying to torture is:D I ate one baguette straight from the oven slathered in melting butter.:D

By: Meeta

Meeta — Sat, 01 Mar 2008 12:44:35 +0000

That’s our Lisa! She has a unique way of motivating. You know before I moved to Germany I had not idea that there we THAT MANY types of flour. I am always confused when I go to the store. There is an entire LONG aisle dedicated to flours!!! Anyway your bread looks great love the dark color of it. Well done Ben!