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extra nutrition.
Before placing the loaves on a baking sheet for the last rising, sprinkle the sheet with commeal instead of spreading the sheet with butter or oil (this is one of those tips from Mastering the Art of French Cooking which I use for every loaf of bread I make). Cover the loaves with a kitchen towel which has had flour rubbed into it so it will not stick to the bread.
Some of my favorite bread books, which are not only filled with great recipes but explain the art of bread making, are Breads, from the TimeLife Series of The Good Cook, Techniques and Recipes; The Complete Book of Breads by Bernard Clayton, Jr.; The Italian Baker by Carol Field; The Breads of France by Bernard Clayton, Jr.; and Laurel's Bread Book. Some of these books are
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