Ok, so the first loaf was horrible. I baked it on a stone, and it didn't brown. I basically didn't bake it long enough. Here is a picture of my second attempt. I baked it in my Cuisinart 2 quart saucepan with lid, sprinkled with a bit of cornmeal, at 500 degrees [30 min. lid on, 20 min. lid off]. It turned out very nice and was a great texture. However, I felt it was a bit bland and will add some sourdough starter next time. I also need to work on the scoring I think. It was very crusty and I like that, but not very pretty, I guess. Need to keep practicing!
If you're right around the VT/NH border, and like good bread, pick up a loaf from Orchard Hill Breadworks, or visit them in East Alstead, NH!
Just back from a week long artisan bread making class at the San Francisco Baking Institute. In one word....fantastic....let's take two words or more....a life changing bread making experience.
Our instructor, Didier Rosada, is a master baker and gave clear instruction as all 16 of us made four or so breads a day. Making artisan bread consumed most of our time along with enough class room experience to understand the process.
What forces have led to the near death and then rebirth of artisan bread in America? Increased industrialization? Supermarkets? (the in-store bakery) Consumer change of taste? And how has artisan bread risen to ever-higher popularity today? Does it have to do with the organic/whole foods movement? Consciousness surrounding additives that are in many industrialized processed products? Any books to point me to would be great. Thanks,
Folks, I must issue one of my periodic shout-outs to our patron FloydM for his marvelously simple, direct and darn-near-fail-safe "My Daily Bread" recipe and lessons. I discovered The Fresh Loaf almost exactly a year ago and have been happily experimenting, testing, trying out and expanding my baking skills since then, fueled predominantly by the inspiration I have found at this site.
i've ordered a baker's couche from KA and am wondering if anyone can give some pointers about transferring the loaf onto parchment paper after it has risen. i'm assuming it rises with the seam side up and that you roll it onto the parchment paper in order to bake it. but it sounds clumsy to do and would love any pointers or advice from people who do this alot and what works good for them. thanks,
In reading a bread book from the 1980s, I am reminded that large holes in the crumb used to be considered undesirable. One of the goals of breadbaking was to produce a fine-grained crumb. However, today's artisan baking movement considers large holes to be a mark of success.
Is this something new? What has caused this change?