When visiting France as a child (many many years ago) I ate 'real' French bread...slightly sour, porous and sticky and utterly delicious.
On recent visits it appeared that bakeries sold the same kind of ubiquitous bread sticks one finds in the world's supermarkets. Has anyone a recipe for the genuine article? I love making bread, both by hand and machine, but this one eludes me. Is there a secret in the flour?
