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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