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Artisan Bread (attempt #1)

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Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
Sartorialist on

Share a little about the ingredients and techniques used to create this dish/item. Flour, water, salt, and yeast

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What are you most proud of? They look good, smell good, and taste good... now I have to try to get the crumb right (the instructor says the holes need to be large and irregular, but mine aren't there yet).

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What advice would you give someone starting this project? Have fun and enjoy no matter what they end up looking like

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Looks good!

12/09/2012 Flag

Thanks! It really did taste good. I'm not sure how to get those big giant bubbles in the bread though... But, I'll keep working on it. I think the instructor suggested not moving the dough too much, avoiding removing the air pockets.

12/09/2012 Flag

Wow, awesome shaping!!!

12/10/2012 Flag
o2 on o2

Wow. I like the cuts in your baguettes. Amazing job.

12/10/2012 Flag

Thanks! I haven't received my French 'lame" yet for Christmas, so I just used a razor blade. That seemed to do the job. But, I am a sucker for kitchen tools.

12/13/2012 Flag

Great job of scoring with resulting nice bloom. I'm still working on that part!

12/13/2012 Flag

I loved the YouTube links you posted about scoring... when my "lame" arrives I will give it another go. The shaping videos from the same site are really interesting too. I need to work on my crumb. I don't get those giant open holes like they show in the videos... yet!

12/13/2012 Flag