January 18, 2017 - 10:24am
bread forms
hello,
i just joined the site After looking at the amazing loaves of bread on this site. I actually have never baked bread from scratch before, but I have been inspired. Can anyone provide me with a good bread form link? The ones I have seen on amazon appear to be very small. Thank you!
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I actually use plastic food grade safe baskets that I bought at one of our local stores. I know somebody else who uses wicker baskets that they got at the local thrift store. Just make sure that you flour them with a mix of half all purpose and half rice flour and nothing will stick. The bannetons on Amazon can be really expensive and they don't really make a big difference as to the quality your bread.
Thank you Danni. I am pretty intimidated by the beauty of the loaves on this site. At this point I am really only hoping to produce a loaf that will rise properly. It all seems overwhelming. After I posted this I realized that I should have probably posted under the correct category. Nit am I only new to the site, but am somewhat new to the whole forum idea, too. I will have to look at the directions area to further understand the process.
Thank you again!
I started baking Artisan bread in November of 2015, So just over a year ago! Before that I had a favourite recipe that I made in a bread machine. Bread was something I told people that I could not make aside from the bread machine. Now, I look at what I have in stock and create a recipe from that. So before you know it, you will be making beautiful loaves and we are here to help you along the way. :-)
A plastic salad bowl and a towel.
sized baskets at Goodwill for $6 - half the cost of one basket elsewhere. I got most all my other bread baking stuff there too, Dutch ovens, SS mixing bowls, baking stone, pans, pots etc. I did buy a scale and instant read thermometer elsewhere though but only because I never saw any at Goodwill.. My bread is none the worse for it but I can't say the same for Lucy; my Baking Apprentice 2nd Class
You will be making beautiful bread before you know it. All it takes is a little patience and practice.
Welcome and happy baking
What is a regular Italian bread or a French loaf? I have been trying to find a definitive Italian recipe, not Ciabota. Most every type bread will have many varying recipes. For instance, my Italian loaf uses eggs and sesame seeds. In my search, some Italian breads use eggs and/or sesame seeds and some don't. I understand sesame seeds would be optional, but not eggs. Following this line of thought, what is a description of a French bread verse an Italian? There are recipes out there that are exactly the same for French and Italian breads. Basically to me Italian bread has a softer crust than a French bread. Is there any established definition out there?
similar is that bread making is ancient and has few ingredients plus the old saying is true - The Egyptians taught the Greeks everything they knew about bread making and the Greeks taught the Romans everything they knew about bread making and the Romans taught the French everything they knew about bread making and the French taught the rest of the world everything it knows about bread making. So Italian breads and French breads are very similar in what is in them and in what proportions. The difference is mainly in the grains used. Their preferred flour was different to some extent and the SD cultures different and even the barm used for non SD bread was different depending on the brewer. The same is true today. No one can make my bread unless they sprout the same grain I do, mill it the same way, use LaFama AP from Mexico for the white AP and have my NMNF rye starter.
But they can get as close as they can with what they have. In my book, French and Italian breads are pretty much the same thing if you use the same flour and starter since the recipes are the same otherwise. Breads that some think are from Italy or France really arenlt.
Pizza crust in Naples today came from the Greeks that settled Naples originally as a Greek outpost and brought their flat bread with them. Brioche in France ws brought there by the Romans who settled the southern part of France had their enriched panettone served in the royal courts of Ancient Rome for hundreds if ears beofre they ever got to France. Bread is just a big circle that traces and mimics who conquered who...and when. Flour, water, salt and yeast is pretty simple and easy to teach to anyone quickly..... maybe a little eggs or butter or milk and fruits, nuts and seeds but most bread has been almost the same for thousands and thousands of years.
I guess we can blame the Chinese baker who owned the first bakery between the Tigris and Euphrates River long before the Egyptians were ever heard from and who really started it all:-)Happy baing e bread doesn't .
Happy baking.
Thanks. There aren't guidelines that say a French bread has this crust and crumb no matter how it is made?
Thank you all for the greetings and encouragement! I can't believe that making beautiful loaves is really that simple, but I am up to the task. I will try to post a photo If my first loaf turns out.