'long loaves' on Serious Eats

Bread Baking: Long Loaves

I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. More

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