This recipe is listed in baker's yield. You can increase the recipe to however large you want. I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.
This is the traditional, true artisan bread, so no mixer needed! All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.
Liquid preferment (also called 'sponge')
67% Bread flour 480g
83% water 600 g
1% instant yeast 7 g
Hi! I just got the book Artisan Breads in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, but when I got part way through the book I discovered that a page was ripped in half. I was wondering if anyone else has this book and would be willing to send me the page 131. It is the last directions for the Montreal Bagels recipe. I tried going back to the store and told them about it, but they said that they couldn't do anything about it. That is the only page missing and would just tape in the directions if I can get them.
Thanks so much in advance.
Ok, this is bed rock ignorant but here goes: artisan baking is all about the details and I have not figured out about the cooling part.
Peter Reinhart says he enjoys his bread warm but that his Parisian baker friend says the bread must cool 2-3 days for it to mature. Others say that as well. Who is right?
And when cooling is it necessary to cover it with cloth and if so why?
I am currently enrolled in college for Baking and Pastry Arts in Ontario, Canada and I am very interested in furthering my knowledge in the bread field, specifically Artisan bread baking. However, I am unsure as to where to turn next. After I receive my degree from college I do not know of any place to continue learning about this field. How did you start? Any advice and tips would be greatly appreciated. Thank you