MAKING BREAD at #pastryschool in France 🇫🇷🍞🥖 This is Pain de Campagne (Country-style Bread). It tastes slightly tangy, kind of like sourdough. The outside develops a nice crunchy crust, while the inside is somewhat chewy. It’s a 10/10. I’ve learned that baking bread is no joke! It’s an almost exact science. You have to keep in mind so many factors, including but not limited to humidity, the temperature of your room, the temperature of the ingredients, the quality of said ingredients, your equipment, ensuring the preferments (sourdough or Pate Fermentee) are alive and well, and more. I had a blast baking bread, but it made me realize I would not want to be a Boulanger (bread baker). I’ll stick to being a patissier!👩🏻‍🍳 . . . . . . — #breadmaking #culinaryschool #artisanbread #boulangerie