Bread Baking Tips - How to Make Artisan Breads

Video Bread Logo            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

            Learn more great baking tips on  Video Bread Artisan Complete DVD Series. Take at home baking class.


More Tips at the following links:

It's Always the Yeast

Using Enough Yeast?

Buying Yeast

Baking Issues & Stones

Active Dry vs. Instant Yeast

Coloring Your Loaf - Dark Bread

Artisan Sponge Starter

Wholesome Ingredients

Whole Milk Mozzarella for Pizza

Elusive Oven Spring or Oven Shoot

About Flour

Economics of Home Baking

Temperature and the Craft of Bread Baking

Pizza: Thick Crust vs. Thin Crust

Shaping Hot Dog/Hamburger Buns

A Brief Recent History of Sourdough

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