The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Artisan Breads

Erithid's picture

Today is my birthday, and for my birthday my friends and familiy got me baking supplies. With my new baking stone (bed bath and beyond is having a great deal on them, fyi), I went to work on some baguettes. I followed the recipe in the king arthur flour's online baking lesson found at:
They turned out excellent. This was the first time I could actually hear the bread crackling as it came from the oven. That was quite an experience. I also got a silpat mat and some new cookie sheets, so I will let you all know what I think of them when I get to work on some pumkin cookies. :-)
ps, sorry no pictures, but I don't have a digital camera. ~Erithid

Ricardo's picture

bread machine vs mixers

September 16, 2005 - 5:29pm -- Ricardo

My oven does not have the capacity to bake several
loaves at the same time so I have to make small batches of dough
So now I use my bread machine for mixing and kneading for about 7 to 8 minutes
I wonder if additional hand kneading is necessary such as stretching and folding the dough several times whilst adding salt?


Floydm's picture

Italian Bread

August 21, 2005 - 9:15pm -- Floydm

What is commonly known as Italian Bread in the states is something like French Bread but typically softer. The dough typically contains some olive oil and dairy to soften things up, and instead of steaming the oven to maximize crust you brush the crust with water before placing it in the oven which keeps it softer and chewier. It is the perfect spongy bread for mopping up pasta sauces, and quite good on its own.


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