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Artisan Bread

Learn It

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

Difficulty:

Category: Food & Cooking

Type of item: Food

For: Other

Style: Classic, Traditional

Materials

Flour, salt, yeast and water

What was your inspiration?

I have made bread before, but "old school", with lots of kneading and punching down. I wanted to update my skill.

What are you most proud of?

I rather like the cuts on the baguette!

10 comments

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Mslee

Jan 02, 2013

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Beautiful color and bloom. Bet it tasted sweet

Janice

Jan 02, 2013

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oh Thank you! Yes I have to admit it really did have a nice flavor, the baguettes in particular, were better than any I have made before.

BWTurner

Dec 13, 2012

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I am so envious of the 'bloom' on your baguettes. Scoring baguettes correctly for a nice bloom still vexes me after dozens of loaves. Please share any secrets.

Janice

Dec 13, 2012

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Thanks so much! I assure you, the bloom was beginner's luck. I really struggled to try and catch them "on the rise" for cutting. To me, the bread had risen just barely enough to 150% and I felt like a murderer going after the poor things with my nice new lame. But as soon as I made the cuts, they opened right up. So if I have any secret to share at this point, it is to be ruthless and not wait too long. Thanks for the nice comment!

Snez

Dec 11, 2012

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Looks yummy. I just may have to take the Artisan Bread class.

Janice

Dec 11, 2012

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Oh yeah- it's one of my favorite classes so far. These breads are from just the first few lessons. There's a whole lot more. The instructor, Peter Reinhart is an acclaimed author and instructor from Johnson and Wales - a real treat to have access to someone of that calibre.

Mslee

Jan 02, 2013

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