Mmm French Bread...

These two loaves were some of the best textured french bread that I've ever made.

I used the French Bread recipe from More With Less, except using 1/2 spelt flour, and a few other changes.

I also let them rise on the baking stone and then tossed them in a preheated 400 oven for about 25 minutes. The recipe calls for an egg beaten with 2T of milk for the wash which gave it a very nice crispy texture.

Recipe as I made it:

2 1/4 t yeast
1/2 cup warm water

1/2 t sugar

Dissolve, then combine:

2 T cane sugar

2 T beef fat (or other fat)

2 t salt

2 C hot water

3 cups spelt flour

3 cups unbleached white flour

Knead until smooth and elastic. Let rise until double. Shape into loaves, score, and let rise until doubled. Bake at 400 for 25 minutes.