The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

laurale's blog

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laurale

Hello, all you bakers.  I stumbled upon this fabulous website while browsing KAF.  I was given an Artisan KA mixer as a gift and JUMPED  into the art of bread baking.   Baked ciabatta (a moderate failure, but taste was good), baguettes (witha correct pan-you know-the one with the holes), which we turned into brushetta), and parker house rolls.  I find that all you bakers have so much knowledge I'm not familiar with.  Can you recommend a book or website that speaks to me in primary school terms?

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laurale

Just tried french baguettes for the first time.  All went well, except they didn't brown well.  I used King Arthur Flour recipe, which calls for a 500 oven reduced to 475 when the bread goes in.  Several blogs on the KAF website recomended starting with a 475 oven and reducing to 450, so that's what I did.  Any advice?

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