I bought this jar of delicious pork rillettes from one of the French restaurant in town, but, oddly have not gotten around to it because I could never seem to remember to pick up a nice baguette. So, when I came across this recipe from Paul Hollywood, I thought, why not give it a try? After all, it’s just flour, salt, yeast and water.
And, it came out with a nice and crispy crust, and a soft loaf inside. The texture was not as uniform as it should be. But, I guess I was pretty happy with my first attempt and I thought it went really well with pork rillettes.