Tips - How to Make Artisan Breads
are all the rage
today. They have foreign sounding names, healthy ingredients and a
characteristic thick chewy crust. Everyone wants to make artisan breads.
Just remember that the baker is the artisan, not the bread. With practice you
can be that artisan.
If you work through
my DVD series you will become an artisan bread baker. You will be able to take any
loaf. Look at it. Look at the list of ingredients and go home and make that loaf
in your oven. You will be able to use any combination of grains, add nuts, seeds,
cloves of garlic, olives or whatever you want in your loaf. You can use flaxseed oil, molasses, eggs, milk - anything you want. You can start with a sour
sponge. You can color the loaf
by adding non flavored caramel coloring.
A thick chewy crust can be
made in your home oven. First, sprits the loaf with cold water for a few seconds
when you put it in the oven. Bake at high heat - 450 for half the time.
Then bake at 300 for the remaining time. Leave the loaf in the oven
at 225 for 45 minutes to dry out. Finally, take the loaf out of the oven and let
it sit for a few hours to come to room temperature. Or eat it right then.
Just remember, the baker is the
artisan not the bread. There are no shortcuts to becoming and artisan bread
baker. Last but not least. Bread baking is a craft. You will never know it all.
There is always more to learn
at the following links:
Better bread baking starts
with Video Bread. The recipe for success!