I'm so subbing to this thread!!:
post #321 of 384
8/25/08 at 11:37pm
i found a free copy of the artisan bread recepie on splendid table: http://splendidtable.publicradio.org...veminute.shtml
i have a question for those who bake this bread!! can i just put it into a regular loaf pan?
What type of flour are you using?
I usually start with a pastry flour then a combination of 60% bread flour and 40% whole wheat, I grind the wheat berries at home.
Also, don't forget to oil the dough before the first rise.
Then at the second rise roll it in a little flour so it isn't sticky anymore.
After the second rise, if the bread is too fluffy, poke holes in it and lightly brush with olive oil. This is a good time to add seasonings as well.
You will get something that resembles a foccacia. I have a picture of it here: www.cooktosave.com/assemblylinetomato.html
The site is non-commercial. Just a bunch of Assembly Line Recipes and Food Storage Articles.