And if you're able to resist asking for more of
the crackly baguette to dunk into the garlicky butter pooling around the escargots, I'd like to check your pulse.
Not exact matches
These
crackly - crusted
baguettes feature complex flavor, thanks to the addition of sourdough to the dough.
It doesn't taste as ethereal as the long - fermented doughs I sometimes make, nor does it have the crispy,
crackly crust of a
baguette baked on stone in a steam - filled oven.