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Food & Cooking: Artisan Bread (attempt # 2)
3 kudoz

Artisan Bread (attempt # 2)

boules

the crumb... getting better
boules

Learn It

This project was made as part of a Craftsy course:
Artisan Bread Making »

Instructions

I wanted larger irregular open holes in my bread, so I tried to handle the dough much more lightly than I'm used to doing. I had better results this time, but I think I can do even better.
Difficulty:

Category: Food & Cooking

Type of item: Food

For: Other

Style: Classic, Traditional

Materials

Flour (unbleached wheat and some rye), water, salt, and yeast. I used the pate fermente method.

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12 comments

Add your comment:

judymiya on craftsy.com
judymiya
Jan 21, 2013    Flag as inappropriate
These look like the products of a professional baker! Is it easy to get the dough out of the proofing basket?
conradconrad on craftsy.com
conradconrad
Dec 16, 2012    Flag as inappropriate
Dang! That looks perfect!
Sartorialist on craftsy.com
Sartorialist
Dec 18, 2012   Flag as inappropriate
Thanks lithiumconrad. I'm excited to see what you post!
hansity on craftsy.com
hansity
Dec 15, 2012    Flag as inappropriate
Yummy!
Sartorialist on craftsy.com
Sartorialist
Dec 18, 2012   Flag as inappropriate
Oh, definitely. I am addicted for sure. I make a couple loaves every other day.
Janice on craftsy.com
Janice
Dec 14, 2012    Flag as inappropriate
oh my goodness! congratulations!
Sartorialist on craftsy.com
Sartorialist
Dec 18, 2012   Flag as inappropriate
Thanks Janice! It's been such an interesting course. I bought all of the instructor's books that I could find as well. So much fun!
LadyJhia on craftsy.com
LadyJhia
Dec 14, 2012    Flag as inappropriate
You did a great job!! I bet the bread tasted great too!
Sartorialist on craftsy.com
Sartorialist
Dec 14, 2012   Flag as inappropriate
It certainly did. Thanks LadyJhia!
quilting tiger on craftsy.com
quilting tiger
Dec 14, 2012    Flag as inappropriate
.Wow.. very nice.... I bake once a week myself and my wife refuse to buy bread bought from the supermarket. I have never heard of the"pate fermente method" what is that. What I have learned is that bakery goods varies in texture if you add or remove fat like butter or oil, raisingtime and baking temperature/time. Baking is a peacefull chep therapy :-)
Sartorialist on craftsy.com
Sartorialist
Dec 14, 2012   Flag as inappropriate
Thanks! I appreciate your feedback. I too have made bread at least once a week for the past seven or eight years. The artisan bread class has really been an eye opener though. While my bread has always tasted great... most of the time, I am now learning some very different techniques to be able to control the crust and crumb variables, as well as shaping. That's fun. I've learned a few pre-ferment techniques from the course. Pte fermente is simply one pre-ferment approach to change the texture and quality of a dough. I agree with you. Baking is great therapy! I am definitely a "stress baker." Hence, I bake a lot.
WowCarol on craftsy.com
WowCarol
Dec 13, 2012    Flag as inappropriate
Wowzer! Those are lovely and you're making me hungry.

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