With the site turning one year old, I decided it was time to finally put together an article on French Bread. Regular readers probably have noticed that while I bake some kind of French Bread (rustic bread, pan sur poolish, etc.) almost every week, I've yet to do an article on it. It isn't because I haven't wanted to, I just haven't thought I was good enough at it to offer any advice.
Well, I'm still not great, but after a year of baking and chatting with folks here I have gotten better, good enough that I feel like it isn't presumptuous to offer some advice to newbies, particularly if they are offered in the grain of "Don't make the same mistakes I did. Because, believe me, I've made some doozies."
Initially I thought it'd be a short piece, but as I started writing I realized it is going to be longer. I was going to write them all and then drop them here with a big "tah dah!," but then I thought it'd make more sense to open them up for scrutiny to other community members. After all, probably a majority of the tricks I've learned I've learned from folks here.
So here is what I've got so far. The other tips will follow as I write them up the next few days. Please, add comments to offer advice, suggestions, corrections, criticisms, whatever tickles your fancy.
Once all of the tips have been written up and your suggestions and corrections have been incorporated into the text, I'll publish this article to the front page of the site. I think it'll be a good one, and I'm looking forward to hearing people's comments. I'd love to see this one be more of a collaborative effort.