Anybody made the Parc “best free bread” with cranberries and walnuts?
Caity Weaver, writing in the Atlantic, called the cranberry walnut sourdough at Le Parc in Philadelphia "the best free bread in America" with "free" meaning the restaurant doesn't charge extra for bread. I guessed at the formula based on her photo and the listed ingredients and came up with the loaf you see here.
“meaning the restaurant doesn't charge extra for bread. I guessed at the formula based on her photo and the listed ingredients and came up with the loaf you see here. It's okay, but certainly not”
(Yes, i know it's dense. The weight of the add-ins reduced the oven spring, something I'd work on if I made this again.)
