Crusty French Boules
Spraying the dough with water produces a supercrisp crust. For best flavor, allow the pâte fermentée to rest for the full 48 hours. But you can chill it for as little as 8 hours.
Recipe by Cooking Light November 2011
Credit: John Autry; Styling: Cindy Barr
Recipe Summary test
82 calories; fat 0.3g; saturated fat 0.1g; poly fat 0.1g; protein 2.5g; carbohydrates 17g; fiber 0.6g; iron 1.1mg; sodium 148mg; calcium 3mg.