Food Processor Method (French Bread)
| Yield: | 1 servings |
| Categories: | Italian |
| 1 | tb | Yeast |
| 1/3 | c | Warm water |
| 1/4 | ts | Sugar |
| 1/2 | ts | Ascorbic acid |
| 3 1/2 | c | Flour; (about 1 lb) |
| 1 | tb | Gluten flour; per cup of flour |
| 2 1/4 | ts | Salt |
| 2 | tb | Olive oil |
| 1 | c | Cold water |
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