baking a lot of loaves--help!
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Hello all--I am hoping to benefit from some TFL's patented expert advice and experience!
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foccacia
How have you learned to make Artisan Bread?
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Hi, I'm curious how everyone has learned this craft. Through books and practice? Baking Schools? You Tube? Divine intervention?
I'll share my experience, and then I want to hear yours...
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focaccia success! thanks to Reinhart... and question about parchment paper.
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I followed The Bread Baker's Apprentice's instructions almost to a T and it came out really well. Just wanted to post a couple quick pics and look for suggestions for improvement. Oh yeah, and I did not use parchment paper or a slipat or anything. Was this a bad thing? I think the bottom came out great. I baked it at 450 for 12 minutes, then let it cool for 20mins before cutting into it.
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Practicing Foccacia
I've been trying the Focaccia recipes from the BBA, and it's been turning out... very very well, Still perfecting the herb oil, but I'm extremely happy with the bread, I've been considering splitting the recipe in two as the resulting panned loaf is sometimes almost too high, certainly 2-3x the height of the bread pictured with the recipe, but we'll see. this creates a beautiful fluffy loaf with a great crust
