The Fresh Loaf
Published on The Fresh Loaf (http://www.thefreshloaf.com)

Home > Problems with making Artisan Bread

January 17, 2013 - 9:55am
Lynne Kovan's picture
Lynne Kovan

Problems with making Artisan Bread

Hi,

I've just started making Artisan bread, following the recipes in Judith Fertig's book 200 Fast and Easy Artisan Breads. I recently moved from the UK to Canada, and am finding the flour here quite different. The book advises using less flour to achieve a soft, sticky dough than can be beaten with a Danish dough whisk.  Ummm, not easy to beat 40 times as advised, because it's quite firm, although very sticky.

I find the mixture very soft to form into loaves once risen, and, although the finished loaf tastes delicious, I'm sure they are meant to be lighter in texture than I have achieved so far.

Also, you are supposed to slide the finally risen loaf from a three sided baking sheet onto a pre-heated bread stone. Cornmeal underneath the loaf should enable a smooth transfer.  I don't think so! I cannot seem to do this easily and end up with a very odd shape that has been half dragged, half scooped onto the wretched baking stone!  help! Any advice would be gratefully received. Thanks.

Lynne


Source URL: http://www.thefreshloaf.com/node/31850/problems-making-artisan-bread