Basic loaf bread composition
Sorry for being so noobish here, but I'm only 2 months into my bread making foray. Doing things on my own is both fun and frustrating. For Easter I made a Sun Dried Tomato bread and an Asaigo Cheese Bread. Couldn't find any reasonable recipe here or on the web that I could follow step by step, so I kinda made it up on my own.
My main question is: are most artisian breads based on the same basic Italian or Rustic loaf recipe? For my Asiago I used an italian loaf recipe and added 6oz of cheese, 5oz into the bread during the kneeding process, the rest on top prior to the baking. Same for the Sun Dried Tomatoe, I added oil and tomatoes into the kneed and then baked as if it was a regular loaf.
Are there any other basic loaf recipes which you then add ingredients or do they all start out of a basic Italian loaf?
Sorry, got to cut this short, my 9 year old is having a meltdown :(