The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crusty Bread....

francekelley's picture

Crusty Bread....

I am extremely new to breadmaking, i have only made the loaves in the Lessons, and the Challah bread this past weekend. all of them turned out great. This weekend i am making a Boozy Campfire Cheese (Brie & Brandy), that is to be served with a "crusty bread" and they provide several examples...pain au levain, baguette, or sourdough

i have perused these recipes and it appears i am too late to start anything like this as i have to have a levain(sp?) which takes several days, i only have two :(. I was wondering if anyone out there could provide a recipe or a link or even just a suggestion for a type of bread you think might work well for this recipe that i can do by Saturday....

Any and all suggestions are much appreciated. Thanks!!!

wassisname's picture

Check the poolish baguette recipe in section III of the "Handbook" link (right next to the Lessons link).  Sounds like the kind of bread your after and doesn't need a sourdough starter.  The poolish needs to be started the night before the bake, but it sounds like you have enough time for that.


francekelley's picture

perfect! thank you, i will try....

caraway's picture

would be direct dough French bread or baguette.  Not needing a starter or poolish or pate fermente, the whole thing can be made in about 3 1/2 hours.  Recipe in BH&G basic cookbook.  I'd omit the egg white wash, however.