Artisan Bread

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Flour, salt, yeast and water What are you most proud of? I rather like the cuts on the baguette!

What you will need

  • Flour
  • salt
  • yeast and water

Q&A with Janice

Sartorialist asked:
Looks perfectly scrumptious!
Janice answered:
Thank you!
Snez asked:
Looks yummy. I just may have to take the Artisan Bread class.
Janice answered:
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.
BWTurner asked:
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 answered:
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!
Mslee asked:
Beautiful color and bloom. Bet it tasted sweet
Janice answered:
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.

Skill Level