The Fresh Loaf

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localfruitandveg's picture

Baguettes

November 2, 2008 - 7:50pm -- localfruitandveg
Forums: 
Artisan Baking

I recently made some baguettes, but, like some of the other times I made it, I never really got the large holes that really make baguettes infamous.  The bread tasted amazing, but like the ciabatta, I like it when there are these huge holes that are filling the inside. Any ideas as to how I can better my chances next time?  Is the key to have more moisture in the dough?  Is it just not wet enough? Or am I degassing it too much when I shape it? I'm sick of it turning out like just regular bread.  (small tiny holes)  Any advice would be appreciated.

 

Thanks everyone!!

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redcatgoddess's picture

simplest bread formula, please?

November 1, 2008 - 9:37pm -- redcatgoddess
Forums: 
Artisan Baking

Ok, I am at my wits ends...  I always thought there is no way one can not learn to bake. However, my better half always manage to prove me wrong.  Trying to him to make bread (since he loves bread & it is something he can do while I am busy in the kitchen doing pastry & other artisan breads) is like mission impossible.  My better half seems to have a talent to destory any dough, ANY.  Pie dough turns into buttery soup, tortila had over tared gluten... I don't know how... but he always manage to destory any 'fool proof' formula that I can come up with.  So... anyone?

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Anonymous baker's picture

But I hadn't planned on it!!

October 30, 2008 - 5:58pm -- Anonymous baker (not verified)
Forums: 
Artisan Baking

So we aren't the richest people in the world, we aren't poor either, but I have to budget for the toys I want, right? Who doesn't these days. I've been wanting some computer parts for a new PC for a while now and have been saving for them... Today at lunch I walked into the bookstore with some time to kill and walked out with their only copy of "The Breadmaker's Apprentice". Ouch, most of $40. I guess that new video card will have to wait until next payday, eh? :)

 

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Mako's picture

Nwebie question - Cooling the fresh baked loaf

October 29, 2008 - 12:33pm -- Mako
Forums: 
Artisan Baking

 

Ok newbie question (I cant seem to find the answer searching, though I'm sure its been asked before)

It seems taboo around here to cut into a fresh baked loaf of bread.  If I'm going to eat it right away then it seems a no brainer to cut into a hot loaf.  I love the bread hot out of the oven, it seems to taste best then.  I concede that a loaf "finishes" cooking as it cools (just like a piece of meat, steak, roast etc)  and it would loose steam if it was cut.

 

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duncang's picture

The recession and artisan bakeries/baking - your thoughts please

October 29, 2008 - 1:06am -- duncang
Forums: 
Artisan Baking

Good Morning all!

I am setting up a small artisan bakery over here in England (UK) across the Atlantic from you guys, and wanted to hear every one's thoughts on how you see the impending economic downturn and possible recession that is upon us affecting small artisan businesses and bread trends?

A bit of a loaded question I know, but I would love to hear your thoughts nonetheless.

I'll start:

- I hope that the recession will mean more people getting into home baking rather than going out and buying cheap branded breads.

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rubato456's picture

sourdough miche HUGEMONGOUS

October 26, 2008 - 7:43pm -- rubato456
Forums: 
Artisan Baking

this huge bread was a real challenge to knead one handed (injured finger has my right hand out of commission for now).....but i managed somehow. it weighs in at over 4 lbs. it was so big that it wouldn't fit under the cloche, but i got good oven spring  even though it wasn't really steamed at all. the recipe is from maggie glezer's artisian baking. used her sourdough starter...will post crumb pix tomorrow   sourdough miche

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caviar's picture

Proper dough temperature of dough after kneading

October 26, 2008 - 9:10am -- caviar
Forums: 
Artisan Baking

I have been unable to achieve a dough temp of over 75 degrees from the kneading. I hand knead on a granite counter at a rate of every two seconds with my 220 pounds. The recipes all call for 78 to 81 degrees. Is it the counter which is cool? I do get a window pane effect. I have a couple of instant thermometers which give a reading of about one degree difference from each other so hopefully it isn't the thermometer.

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