This week I made French bread from the Bread Baker's Apprentice. They were crunchy on the outside and chewy on the inside. They were as narrow like bread in France, not the gargantuan French bread you might think of as used as garlic bread here.
I enjoyed the bread with spinach salad with apples, cherries, blue cheese, and a simple balsamic vinaigrette. It was an incredibly springy dinner.