Panned loaves (to paraphrase) don't get no respect.
It's the crusty, lean, free standing loaves that we tend to think of when we invoke the term "artisan bread."
But, as others have pointed out - it isn't the bread that should receive the term "artisan" - it is the baker.
There was no KA flour in the house, so I used supermarket ap for this. Along with a fair amount of olive oil, the result was a finer, softer crumb than I am accustomed to. Nevertheless, topped with salt, oil, parmigiano, marjoram and thyme, it made a delicious accompaniment for cheese.
I am partial to the round freeform shape for my foccaccia.
I came across polenta flour (maize flour) at Oasis Bakery (a middle eastern food store) and thought it would be an interesting ingredient for bread. I use polenta (coarse grind) quite often with my multigrains bread and I like its taste. It make the bread sweeter and give a nice yellow hue to the crumb.
Pat's (proth5) baguettes have been my “go to” recipe for baguettes for quite a while. When she posted a new formula in November - See Starting to get the Bear - I promised myself to give them a try. I got around to it today.
Hello,
I've been watching shaping videos, including brand a new one! from Mark at The Back Home Bakery, thanks to freerk's recent post (please see his post here...) and everyone who responded! And many thanks to Mark and those who take the time to make these videos; they are such a great resource.
Hey guys! I just wanted to thank you again for your encouraging comments on my bread-baking-project for school. I appreciate your thoughts very much! =]
I made bagels the other day, and wanted to share my post with you guys.
Here it is!
(my brother and i share a blog: http://bakingacrosscountry.wordpress.com/ )Originating in Poland in the 1600s, Bagels came along with Jewish immigrants to Ellis Island. Since many people of Jewish descent settled in New York, bagels have since been a tradition in the City.
This is from Hamelman's Bread, under (Yested Preferments). I used a Pate fermentee of my baguette dough. I also added no yeast to the final dough. Mixing was very brief with turning the dough in a bowl every 30 minutes for 3 hours, developed the dough well. This is my first time to underdevelop my dough, and using my hand to fold the dough intermittently.
What i ended up with is developed yet soft feeble dough that jumped to life in the oven. The loaves were quite lighter in mass, and the crumb was soft and holey.
Hey TFLers,
This is a short no-frills video re-visiting some of the parts of shaping that I feel are important. In the beginning I demonstrate slowly using a damp dishcloth, then I use the same technique with a few different doughs. Lastly, I use a slight modification on the technique to form a couple of boules. Enjoy.
-Mark
Hey guys! I'm taking a high school internship course called W.I.S.E. which allows a student to study about and to work in their desired trade. For my W.I.S.E. project, I chose Artisan Bread Baking as my topic.
