The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Loaf

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Kathyellen's picture
Kathyellen

Artisan Loaf

I live in Warwickshire and have just found the site, looks very helpful for a beginner bread maker.

I am experimenting with Artisan loaves and am finding that I sometimes have a thicker layer at the bottom of the loaf with fewer air bubbles.

Have increased the cooking time but wondering if it would improve if cooked on a brick rather than a tin tray?

A second problem is sourcing large nice looking bags to put the loaves in to give to friends.

With thanks.

Kathy

phxdog's picture
phxdog

Kathy,

Sometimes I find that my loaves have a similar problem. It usually seems to be a result  of how I shape my loaves. If I am not careful, I often pinch large quantities of dough together at the bottom or seam side of the loaf. I am so concerned to get a nice, tight surface on top that I glop it all at the seam. There are some great videos (search on this site) that will help you with your shaping techniques.

As far as the bags, not sure what your options are in the UK. I usually order from Bakery supply sites on the internet here in the U.S. I just ordered a case of 500 16"x9"x6"  "overstock" paper bags for $20. Unfortunately they cost me $12 to ship!

Phxdog

Kathyellen's picture
Kathyellen

Thank you for your help, that does make sense and as you say I concentrate on making the top look lovely and have forgotten the bottom.  I will have a look at the videos and see if I can sort it out.

Have sourced paper bags and am waiting for them to arrive.

With thanks for all your help.

Kathy