The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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prairiepatch's picture

Hello from Saskatchewan Canada

September 19, 2008 - 9:20am -- prairiepatch

Hello everyone I am so excited to find this site.  It is so nice to have a group of like minded people to babble away to that are interested in bread and baking.  I am very impressed with the knowledge and insight that is avaliable here.  I am sure that my beginner skills will blossom now.

MyHotKitchen's picture

Just wanted to say hello....from Peterborough, Ontario, Canada

September 19, 2008 - 8:34am -- MyHotKitchen

Hello All,

I have been a long time home baker of artisan bread, I am a Pastry Chef but just recently took on a job as a baker for a very successful Toronto based restaurant and catering company.

I must say I am totally loving it....... I have never worked so hard for so little money and I am happy doing so.

Thank you to everyone on this site, your posts have been very helpful, keep up the good work. I will try to do my part as well to contribute.

MyHotKitchen

   

 

 

 

Pablo's picture

Bread shape name?

September 19, 2008 - 7:37am -- Pablo

Hi,

A boule is a round loaf.  I believe a miche is a giant boule.  Is there a breadworld term for a mini round?  Boulette <- before someone else says it.  Then Russian Rye could be Russian Boulette.  ha ha.  Bite the boulette, etc.

Thanks for any input.

:-Paul

PS  I've settled down now and I'm working the steps in BBA.  I'm working on the basic sourdough recipe.  I knew not what I was doing, flavour-wise.  I am humbled.

antonis's picture

Baking stone. ELectric vs gas oven

September 18, 2008 - 11:37pm -- antonis

 

Dear all, I try for many months now to buy a stone for baking bread. They did not exist in Greece until recently, where I found someone who imports them from Italy. I contacted them and they told my that the stones they sell are suitable only for gas ovens.

Does this make sense? Is there a problem with electric ovens? It is not a cheap buy so I got to know before I give the money.

 

 

 

ehanner's picture
ehanner

PR Italian
PR Italian

Italian Bruchetta & White Bean Soup
Italian Bruchetta & White Bean Soup

Last night I made a double batch of Peter Reinhart's Italian Bread with Biga. I think I did a review of this bread a short time ago so I won't bother with the formula now.  My daughter told me I had to make this bread every day from now on. She was quite emphatic so I'll have to put it on the short list. This Italian has such a nice flavor it takes you by surprise. I must say the after taste is my favorite in this style.

So what does one do with 4 loaves of delicious Italian bread? Make Bruchetta!! The tomatoes are ripe and plentiful now and all the herbs are in full swing so the time is right for a big batch. I discovered a new (for me) Balsamic vinegar made from figs the other day. I decided to try that instead of the usual dark and heavy variety I otherwise use. The result was a slightly sweet yet tart dressing that we all loved.

A few Months ago JMonkey turned me on to a great soup cookbook by Sally Sampson called Souped Up. He said at the time he thought it was the best in the genre and I have to agree. The White Bean with Basil above was delicious as has been everything I have tried in the book. I have tried maybe a dozen out of 100 very nice recipes. It's on Amazon and inexpensive. I have given 4 copies away so far to family members.

I baked these on a sheet pan without a stone from just barely up to temp. I forgot to turn the heat down for a while so the tops got a little too brown first but they are still fine.

Eric 

 

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