Time: 101 minutes in the Thermomix; 2 - 2 ½ hours proving; 15 minutes baking
Yield: 16 finger buns
Bread, as we noted in the Up Front section, is the fundamental of a great sandwich, and that bread can be firm or soft. These classics of the French baker are brilliant for times when you have a firm filling and need the balance of a soft bread: think Prosciutto and Gruyère, for a melt in the mouth sandwich/bun.
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