Bread Thread

[Britalian]

I am constantly surprised at the dearth of variety here in Italy, considering how food obsessed its people are.
Compared to the UK, even, the choice of breads with seeds and grains, different flours etc is very small. There are occasional outlets offering more variety but as for the larger supermarkets, the choice is quite restricted.

 

[why]

Originally Posted by Simon Templar

Bought some pana de casa bread.

 

[Piobaire]

Originally Posted by CDFS

My first try in breadmaking.

Too much yeast, not enough rising and needs more salt. Tastes pretty good anyway.

The next picture will make its failings obvious to all

Will try again soon

Well, the important thing is, it was edible. Practice makes perfect.

 

[CDFS]

Originally Posted by Piobaire

Well, the important thing is, it was edible. Practice makes perfect.

Yes, but as I've been to france, I have high standards. You'll understand.

 

[Piobaire]

Originally Posted by CDFS

Yes, but as I've been to france, I have high standards. You'll understand.

Indeed. I prefer to encourage folks at these efforts though vs. being overly critical. When it comes to handmade efforts like this, I stick to the, "If it's edible, it's a success."

 

[underwearer]

I love bread...That "French Bread" posted earlier I believe would be called a batard.

To me the keys are a sourdough starter, and introducing steam early in the baking to produce a thick, chewy crust for french baguettes or boules. Baking stones are nice but not that crucial IMO. with Bread, much like beer all the hard work is done by the yeast, we just get the ball rolling and they take care of the rest.

I havent made bread in months, I just fed a white culture I started a few days ago and it will be a starter in a week or so and Ill be baking again. (patience is another key to great bread)

 

[raven37457]

Sage Focaccia

 

[Johnny_5]

Looks like sperm swimming on top.

 

[GQgeek]

Originally Posted by Piobaire

Indeed. I prefer to encourage folks at these efforts though vs. being overly critical. When it comes to handmade efforts like this, I stick to the, "If it's edible, it's a success."

Don't be so sensitive. Everyone likes your sausage, but that baguette is a little thick if it's meant to be french.

 

[BP348]

Originally Posted by greekonomist

No-Knead Bread

Easiest bread recipe in the world. No kneading. Imprecise measuring. You require a heavy pot with a lid (I use a le Creuset). The crust is excellent.

This is how I make my bread & I have a le Creuset as well.

If anyone wants to see a video on how to make this No-Knead bread check out;

www.breadtopia.com

 

[why]

Don't bake the sage with the focaccia. Bake the bread then add the sage with some oil. Looks good, though.

 

[raven37457]

Originally Posted by why

Don't bake the sage with the focaccia. Bake the bread then add the sage with some oil. Looks good, though.

Thanks, I should have knowing how delicate a sage leaf is. Oh well, next time. There was also chopped sage inside.

 

[underwearer]

I have 2 books: 'Breads from the La Brea Bakery' by Nancy Silverton and 'Secrets of a Jewish Baker' by George Greenstein


If you're a sourdough nut like me get Silvertons book

 

[Piobaire]

Originally Posted by GQgeek

Don't be so sensitive. Everyone likes your sausage, but that baguette is a little thick if it's meant to be french.

I'm not being sensitive; I'm telling you that you're wrong. You should be used to that here.

Batard:

 

[Johnny_5]

Did you make that bread Pio? It looks great.