This one turned out much nicer than the last loaf I made. This is the bread I'm trying to replicate that I had in France. Yes, I know, I can't EVER get it like they do there because I am not dealing with the same flours. But, I am trying. I hope I can keep the knife away from it till tomorrow. I'm taking it to a party tomorrow night. I think I'll make some honey butter to "dress it up" a little.
So how did the crumb turn out?
Well, you tell me, since I really have no clue as to what the crumb should look like. And if it's crappy, what can I do to make it better??
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