The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bread Baker's Apprentice

pseudobaker's picture

BBA vs. Glazer French bread?

March 14, 2007 - 8:27pm -- pseudobaker

So I got the BBA from the library last week (great read!) and have made 3 loaves with the pate fermentee (2 pain de campagne, 1 French bread).  The taste is delicious, the crust is very nice, but I don't have very big holes.  The Acme Baguettes from Glazer's Artisan Baking Across America, however, has given me big holes every time.  Any suggestions where I might get bigger holes from the BBA?



zolablue's picture

Ciabatta challenge - BBA recipe

February 24, 2007 - 1:56pm -- zolablue

There has been some discussion about problems with the BBA ciabatta recipe and not being able to achieve an open crumb.  I have tried this recipe 3 times with varying results based on changes I made but was still not able to get the crumb correct.  I'm a very new bread baker but this was the first recipe I made about two months ago.  Each time it had a very good flavor and I think its worthy of trying to find out if it is a flawed recipe or if those of us who've tried it are making some error. 


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