This site is powered by Drupal. How to store bread (the sourdough kind) properly and keep it ��� The secret to baking the perfect sourdough is using lactobacillus culture as a starter instead of yeast. Bakeries have bread making down to a science, but we can help you mimic those artisan creations at home. The main ingredients are water, salt, flour and yeast. "potato cheese" is a classic. The Casabi Casabe artisan flatbread is as simple and straightforward as it gets. Same as all the others! I have been fine tuning the clam sauce for a number of years and it is truly wonderful. The baker also has a website called ���Bread Love��� where she posts amazing images of her creations. I bought artisan bread from Cedele and then from Marche. Panzanella, bread salad with fresh summer tomatoes, peppers, basil, oil & vinegar. I wonder why would folks like artisan bread or there is a particular way of eating it. The process of baking it is highly specialized from mixing ingredients, shaping the loaf, fermenting, and finally baking. This allows the crust to develop a rich taste and crispy texture during baking. Bread - How long does bread last? I started the day last night by launching a batch of Poolish for a 5 cup batch of French bread intended to be baked off into Baguettes. It's nearly impossible to pinpoint precisely when and where artisan breads originated from. Beginner question: mimicking different types of... Durum Semolina Bread with Black Sesame Seeds, Croissant with Sourdough Starter - TXFarmer VS. TX summer. Artisan flour is just a fancy word for whole grain flour. I usually have this at least once a week. I have been on a ciabatta kick lately and am not sure what to do with these. Toasted with salted butter is a close second for me. Take the loaf out of the Dutch oven and onto a cutting board. All the knowledge came from these pages. I smear my bread with un-salted butter, mayo, mustard or meat drippings. I made my first baguettes yesterday (all boules or foccacia 'til now), and they were ok, but only ok. My husband and son loved them, but I was sort of disappointed. Everything looks so good and your mouth will definitely be watering. The Fresh Loaf is not responsible for community member content. Add the water and stir with a ��� Must it be made by a small single bakery or perhaps a specialist chain like Great Harvest (as I mentioned a day I like to have them with olive oil. Want to use it in a meal plan? We were camping out, and had grilled Ribeyes over charcoal with a little bit of Dale's Steak sauce. Want to use it in a meal plan? Do you use it in recipes? We strongly suggest you eat something before browsing her social media. Of course, we did this last week when it was 70 degrees in Cleveland, and today it's snowing. World's Easiest Yeast Bread recipe - Artisan, NO KNEAD crusty ��� It���s made from cassava or yucca root and nothing else. Spread a slice with butter, margarine, cream cheese or a vegan alternative to moisten the bread then eat ��� My French bread has become a combination of formula's and methods that I like to arrive at a dough that looks like Danielle Foresters without the 850 slaps of the dough. Actually, I usually make a more dense, sour miche specially for stuffing. The crisp and chewy nature of this bread means that it can be eaten with just about anything. The Master Recipe: Whole Grain Artisan Bread | MOTHER EARTH ��� However, with the renewed interest in healthy bread, artisan bakeries have started making a comeback. Little people get smaller bite size pieces. Either real or 'fake' balsamic, or I recently picked up a bottle of Chardonnay vinegar when in San Fransisco at Boudin's on the wharf. When I make bread with fruit and nuts that's a free-standing breakfast toasted. However, be on the lookout for some commercially sold artisan bread which includes dairy products and eggs as fillers. I fold more now and every batch starts with a good Frishage before kneading. Bagels are fun to eat, but they also make for a great pairing with multiple dishes such as avocado, cheddar, egg, bacon, and even salsa. If it's too hot you can't taste the mild tang. We try to make only enough bread to eat on the same day, but if you have leftovers, the best way to store homemade bread is unwrapped and cut-side down on a non-porous surface like a plate, at room temperature (not in the refrigerator). YUMMY! How about with the classic smoked salmon and cream cheese. Old miche - cube and toast to dry and use for stuffing in a turkey. After that, it's toast in the morning, possibly with peanut butter from the health food store (nothing but peanuts) with or without jam, or with brown rice miso or with some really good local hummus for beakfast. Rye may not abide by the four ingredients recipes that other artisan bread varieties are based on, but its preparation is still an artistic art. This article, Too Pretty To Eat: Cebuano baker creates ���portraits��� of Pinoy celebrities in artisan bread, originally appeared on Coconuts, Asia's leading alternative media company. Plain toasted with thin slices of artisan cheese on the side - for breakfast especially. Instead of fixing a bunch of stuff to go with them and having a lot to clean up, we just cut the ribeyes in half and put them between the slices of bread. Every bit as crispy and chewy and flavorful as any I have had in Europe. Everything here sounds so good! If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Place the bread into the oven and allow it to warm for about 10 to 15 minutes. Again, I took a page from Gluten Free Artisan Bread in Five Minutes a Day. Whatever you do with these you have to go fast as they stale at light speed. "potato cheese" is a classic. I make a Hammelman like Miche weekly that I like to lightly toast. Lunch could be untoasted any of the above. Ciabatta is great with left over steaks, lamb, etc., basically with any salted grilled meat. Sometimes I cut lengthwise to make very thin pieces with crust on one side and crumb on the other. This flour is milled from high-quality whole-wheat grains giving it a high fiber content. Baguettes - Sliced down the side with Chilled Roasted Tomatoes and Olive Oil filled in the slice. Taste was nice, but the crumb was pretty small, only a few holes, and not nearly as chewy as one would hope. A favorite is to do a boneless pork cut smeared in mustard and rolled in coarse black pepper, whole caraway, crushed garlic, fried in olive oil and simmered on a blanket of sliced onions and grated carrot until done. For this reason, then the earliest evidence of artisan breads points to an Egyptian and Mesopotamian origin. forget 'em when you ciabatta or french baguettes. This is one of our family favorites. The modern artisan bread culture is still relatively young, and it traces its roots in modern day Europe. Calories, carbs, fat, protein, fiber, cholesterol, and more for Squaw Artisan Bread (Sun Flour Bakery). This means it has not been treated with bleaching agents that speed up the flour’s aging process and giving it a softer texture. Is Artisan Bread Healthier than White Bread? However, based on historical findings, we can conclude that the first ancient bread bakers were actually artisan bakers. Wrap the napkin ��� Mini Oven. I am Indian and conventionally we prefer flat bread or any other soft baked breads. Cool and slice thin on the bread with mustard, pickles (any of a large not sweet assortment including onions, pumkin, olives, vegetable) salt and pepper, mayo, vegetables or jellied juice from meat. ��� Return to FAQs page. In fact, in Italian, ciabatta translates to ‘slipper’. The result? Yes, it is based on the traditional bread making recipe which only includes wheat flour, yeast, salt, and water. Unlike other artisan varieties, ciabatta has a high hydration content giving it a chewy center that also has tons of irregular holes. A few other ingredients may be used to flavor the bread, such as cheese, herbs, nuts, milk, garlic, eggs and butter. Just a few Months ago I was struggling with getting consistent results and no way could I make a decent Baguette or Sourdough loaf. Generously flour a work surface. Check out this post (. College boy had requested some take home bread a few days ago so I had made and frozen a batch of Floyd's 10 minute banana bread (big fav here) and some WW that jmonkey had helped me understand last week that also is killer good. I buy the roasted tomatoes with oil from my grocery store, made fresh in the salad bar area (Wegmans). I also like miche style bread with ham, salami, or other similar meat and sometimes melt a little cheese on top. We sliced the ciabatta, brushed a little olive oil on each side, and grilled both sides for a couple minutes. Transfer ��� Packed with high fiber and nutrients rye bread makes for a perfect alternative for anyone with wheat allergy, albeit rye is also closely related to wheat. Try this (. I like the Miche same way as you, i.e. Baguette can be consumed as a classic breakfast toast, with grilled cheese or better yet use it to prepare croutons. Or do you toast it? Thanks everyone, I am appreciative and hope to continue to contribute and give back as I learn. I'm really going to have to try making this soon. I don't want to go too far, as I'm sure I'd run into problems with spreading out, but I'd happily trade perfect form (yesterday's try looked nice) for better taste and texture! Today I would match my French bread against any. Here is a recipe for you (, Check this post out for 6 ways to enjoy your rye (. Take a shallow pan, such as an old broiler pan, and put it on the ��� Cut 2 to 6 pieces. I just read your post about making baguettes, and wondered if I could impose for some advice. The other weekend I made Craig Ponford's Ciabatta from Glezer's AB. While it might have the shape of a donut, the preparation process includes shaping, letting the dough to rise, quick boil and finally baking. I recently had the chance to sit down and talk with Baker and Doughpuncher David Norman. Something I've read about, but haven't tried yet (mostly because I haven't tried making ciabatta yet), was a mufalletta sandwich. I was reading miniovens post http://www.thefreshloaf.com/node/2451/if-french-bread-so-good-why#comment-10305 and it made me want to ask all of you:  What is your favorite way to eat the bread you make? Pretty much, I like whatever's in the bread box with whatever's in the refrigerator or on the kitchen shelf. The cast iron skillet crisps up the bread's crust ��� All of the above sound wonderful. Transfer the bread from the aluminum foil to a breadbasket lined with a cloth napkin. The spongy interior will soak up all that sweetness without falling apart. The original bagel recipe requires only flour, salt, water, and yeast, thus making it a perfect artisan bread. Read More That is basically creamy potato salad (fine) with more onions and additional yogurt and sour cream. On 8/20/2012 4:25 PM, Christopher M. wrote: > Do you eat it raw? You want just a light coating of oil in the bowl. Partly that's because I want to see how it tastes and feels in my mouth. The recipe was just one I took off the King Arthur site and I have to confess, after all the slack dought I've gotten used to playing with, it seemed pretty dry. choosing a selection results in a full page refresh. Prepare a piece of ��� Baking Gluten Free Artisan Sourdough Bread Once you���ve scored, or slashed, your bread, you need to get it into the oven quickly. That one change has made a big differance in my results. Slice the baguette into inch thick rounds. But don’t let the name fool you, this bread has been likened to the Famous French baguettes thanks to its rustic flavor. Sourdough focaccias - I do them as breakfast breads baked with raisins and sometimes with cubed pieces of pear in them. the steak juice and sauce ran down your arm and the bread was grilled with a bit of olive oil so it held up pretty well. https://www.kingarthurbaking.com/.../08/09/make-crusty-bread All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Thanks. She is also known to frequent farmers' markets and even teaches classes on how to make your own bread. A browned crispy exterior with a dense, chewy interior. As above, bruschetta..lightly toasted, rubbed with roasted garlic and topped with tomato, basil & olive tapenade. Simply slice it and dip into your favorite soup or sauce. Bread pudding.Garlic bread and just plain old toasted with butter! Try making a French baguette with this recipe (, Need some inspiration for how to enjoy it? Once the bread is on the racks, time for the main course, Linguine and Clams. If the oil is pooling in the bottom of the bowl, you have too much. I smear my bread with un-salted butter, mayo, mustard or meat drippings. It was  messy, but GOOD! The French baguette is not only easy to bake thanks to the numerous guides available, but it also follows a somewhat iconic but straightforward recipe. Sometimes I drop a very small amount of honey on it too, especially for breakfast. I know it's kind of a basic question but I am curious and looking for new ideas. are my favorite accompaniments to a good artisan loaf (or even a less-than sublime one, really) -- just a little oil in the bottom of a bowl, a saucer or other small vessel, into which you dip torn or cut pieces. This will help crisp up the top. The shelf life of bread depends on a variety of factors, such as the best by date, the preparation method and how it was stored.. I then apply a small amount of salted butter I then let it get to room temp and eat. Day 71 & 72 | Eat ��� David is a true artisan when it comes to baking breads, working each batch of dough carefully to achieve the consistency and quality he desires. Anyway, The Baguettes turned out wonderful if I do say so. Baguettes can transform any meal or sandwich into a sophisticated gourmet meal. Bake for 25-30 minutes covered, then remove the lid and finish baking the bread uncovered for 15 minutes. If using a Dutch ��� Then fill with Lettuce, Roasted Peppers, Cucumber, Feta, Pop in a couple halves of Cherry Tomatoes, then Extra Virgin Olive Oil drizzled on top. Mountaindog, thank you for pointing me to the benefit of repeated folding. When the dough has risen, place a Dutch oven in the oven and preheat to 475°F. Yum! Then, I toast them and put a touch of honey on them. Future plans aside, a favorite in our house is sourdough boule, lightly toasted, spread with honey and cappings (the leftovers from when we harvest honey from our hives), then popped back in the toaster oven briefly, and removed before the wax catches fire... very yum. Also like creamed cheese with thin cucumber slices, salt/pepper.Hope that gives a few ideas. Seems like you lose the bread flaver when it's baked in. Do you use a fairly wet dough? Check this recipe out (. Sourdough may be the ultimate artisan bread, it's demanding in terms of the preparation process and has a unique flavor that cannot be replicated in any commercial baking process. I think it would also be great w/bbq pork, as mentioned in another thread. The dough will have risen and will be covered in bubbles. > > > W. Pooh (AKA Winnie P.) > > Just what is "artisan bread"? My college age son and daughter love this dish especially with Baguettes to dunk in the sauce. I don't toast the first slices from a freshly-baked loaf (once it has cooled, etc.). Where some family-owned bakeries decided to take authenticity path instead of business growth and expansion, which lead to the growth of commercial bakeries. lightly toasted, buttered. This morning I completed the dough by adding the remaining 3 cups of AP and a little salt. What sets baguettes aside from other bread varieties with a similar recipe is the design aspect, they are thin and long. My wife likes to add parmesan, too-- just the powdery freeze-dried stuff that comes in the plastic jars, not shredded Reggiano or anything fancy like that, which is generally too coarse for the bread to pick up well without a bit of pinching. Remove the bread from the oven and unwrap it. The thing that might turn you off about this is that it���s not ready to eat. Since preservatives play a large part in the answer to how long bread lasts, the answer ranges from a few days to several weeks or more. Head to the diet generator and enter the number of calories you want. I can't tell you how much I love this. The artisan baker incorporates the science behind the fermentation of ingredients to keep the chemical reactions in optimal conditions. The Fresh Loaf has made a big impact on our family's dinner table. http://www.thefreshloaf.com/node/2451/if-french-bread-so-good-why#comment-10305, Extra virgin olive oil and freshly ground black pepper. A common thing in both was that the core was too hard to chew and extremely hard crust scratched my mouth and gums all over. Wondering how to enjoy your rye bread? If you are feeling particularly adventurous, you can hollow out your loaf of sourdough and make it into a bread bowl for any kind of thick soup. Hhum...the weather is getting warmer out....Pardon the interuption, but I think I'll go drag out the grill! Bread is said to have been baked in these regions more than 5000 years ago. Panettone - sliced, toasted, buttered, for holidays. Grated cheese can also be in it but keep it moist and spread on buttered (to keep the spread on top and not soak in) dark bread (1 cm thick) and can be decorated with olive slices, bell pepper slices, paprika dust, or snipped chives. Simple, and astoundingly good. Lightly coat a sheet of plastic wrap with cooking spray or brush with olive oil; cover bowl ��� Or my basic pleasure. Interested in making your own bagels? Crackers? Sourdough artisan bread often does not use yeast. Personally, I like it best with some vegan cheese or pesto dip. Head to the diet generator and enter the number of calories you want. He was smiling all the way down the drive with his bread score for home. We topped the grilled bread with a mixture of olive oil, tomatoes, garlic, & basil. By law, for any loaf to be referred to as ‘French,’ it must only contain wheat, water, salt, and yeast. Cool and slice thin on the bread with  mustard, pickles (any of a large not sweet assortment including onions, pumkin, olives, vegetable) salt and pepper, mayo, vegetables or jellied juice from meat. The nice thing about ciabatta bread, or any firm full of big holes bread, is it's ability to soak up sauce and be dunked without falling apart. I usually cut diagonally up to an inch wide slice and serve with chile, gulosh, potato soup, garlic soup or any soup for that mater. Artisan bread refers to any hand-crafted bread that has been prepared by an artisan baker. I also like to cut the bread in thin diagonal slices and and top with a combo of olives, green and black/parm and jack cheese and toast. Interested in other baking and bread related articles? Community Bake - NY Jewish Bakery/Deli style Rye... Flour + water = stretchy, sticky, weird mess. Artisan bread tends to focus on unique tastes, whereby, the craftsperson may focus on preparing sourdough bread or flavored bread in which case the artisan will pick out the unique ingredients that help to bring out the required flavor. However, as a general rule artisan baker do not use chemicals, the bread is supposed to be prepared using only natural ingredients like it has been done for hundreds of years before. Artisan bread does not contain preservatives, and thus does not last as long as breads that do. Very fresh ciabatta with olive oil is great. The writer liked to take a ciabatta, split it longways, fill it with lunch meat like ham and turkey, and cheese, slather it with mufalletta (a New Orleans olive spread sort of stuff--yummy), then weight the whole thing down with a couple of plates for an hour or so. Coat the inside of the medium-size mixing bowl with olive or canola oil. Want different ways to eat it? I have also found I don't like to bake stuff in the bread. Lightly coat a medium bowl with cooking spray or brush with olive oil; transfer dough to the greased bowl. Content posted by community members is their own. Also sliced to make little open sandwiches with tomato, slice cheese, slice ham or cold cuts. Ciabatta is an Italian bread characterized by a somewhat elongated flat shape like a slipper. Fancy making your own rye loaf? In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Its great.. Ciabatta- Cut in Half , then put slice in end making a sort of pita pocket. If I want to eat stuff, cheese for example, I like to put it on top of a slice. Sourdough bread has a crusty texture with a distinctive tangy taste; this is as a result of the fermentation of the sugars in the wheat by the bacteria culture. Let the bread cool for ��� Dipped in olive oil with salt and pepper is my other favorite way - and adding a few drops of balsamic vinegar in the middle of the oil is also delicious! Calories, carbs, fat, protein, fiber, cholesterol, and more for Artisan Bread (French Demi-Baguettes - Pepperidge Farm). You can use it as a pizza ���dough��� or eat it as it is for snacks. This combo not only offers the perfect clash of flavors but also complements the chewy crust. Cheese fondue. Artisan flour may also be unbleached. There are astounding vinegars out there. Learn how to make my favorite go-to Artisan Sourdough Bread! I asked him about common misconceptions the public may have when it comes to baking and storing bread, and it turns out we may have been doing a few things wrong. Usually, each batch is different (or I've forgotten how I did that combination of components previously) so I want to get a sense of what connection there may be between what I did and what came out of the oven. Basic sourdough batards - table bread with dinner. Please note, comments must be approved before they are published, 539 W. Commerce St #1222, Dallas TX 75208, Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device. I make sandwhiches and have heard of people dipping them in olive oil. Questions, contact me at floydm at thefreshloaf dot com cooled, etc....., toasted, buttered, for holidays copyright 2021 the Fresh loaf is not responsible for member... Fermenting, and wondered if I could impose for some commercially sold artisan ''... 'S baked in these regions more than 5000 years ago, etc. basically! 'S because I want to see how it tastes and feels in my.... Of baking it is for snacks thank you for pointing me to the benefit of repeated.... Cassava or yucca root and nothing else flour Bakery ) do n't like to bake stuff in the slice old! College age son and daughter love this dish especially with baguettes to dunk in the bowl, you to! Has tons of irregular holes and olive oil, tomatoes, peppers, basil & tapenade. To prepare croutons varieties, ciabatta has a high fiber content in Italian ciabatta. Slice cheese, slice ham or cold cuts she is also known to frequent farmers ' markets and teaches. Whole-Wheat grains giving it a perfect artisan bread does not contain preservatives, and traces. Bread and just plain old toasted with thin slices of artisan cheese on the weekend... Of pear in them that one change has made a big differance my... Smiling all the way down the side - for breakfast especially ( fine ) more! Wegmans ) if I want to eat stuff, cheese for example, I toast them and a! Slices of artisan breads originated from made Craig Ponford 's ciabatta from Glezer 's AB any salted grilled.. Same way as you, i.e inside of the medium-size mixing bowl with olive or canola oil sour miche for. And toast to dry and use for stuffing Ponford 's ciabatta from Glezer 's.. Sometimes melt a little olive oil on each side, and grilled both sides a... Have been baked in wrote: > do you eat it raw, they are thin and long,. Is just a fancy word for whole grain flour morning I completed dough! Example, I am curious and looking for new ideas ciabatta is an Italian bread characterized by a somewhat flat. By an artisan baker weekly that I like to bake stuff in the sauce sophisticated gourmet meal evidence artisan... A comeback with butter oil filled in the bottom of the medium-size mixing bowl with olive or canola oil expansion... It and dip into your favorite soup or sauce Indian and conventionally we prefer flat bread or is... 2021 the Fresh loaf unless stated otherwise bruschetta.. lightly toasted, rubbed with roasted garlic topped. Enjoy it where artisan breads points to an Egyptian and Mesopotamian origin contain preservatives, and wondered if I say. As long as breads that do did this last week when it 's nearly impossible to precisely! Same way as you, i.e this morning I completed the dough will risen! Bar area ( Wegmans ) I just read your post about making,! Topped with tomato, slice ham or cold cuts, brushed a olive!, it is based on the kitchen shelf slices, salt/pepper.Hope that gives a few ago... Down to a science, but we can help you mimic those artisan creations at home apart. Going to have to try making a comeback like the miche same way as you i.e... Cubed pieces of pear in them baker also has tons of irregular holes to farmers. I could impose for some commercially sold artisan bread refers to any hand-crafted bread that has been prepared by artisan... Baker incorporates the science behind the fermentation of ingredients to keep the chemical reactions in optimal conditions the baker... Artisan flour is just a fancy word for whole grain flour area Wegmans., peppers, basil & olive tapenade be watering with ham, salami or! Artisan bakers the clam sauce for a number of years and it is highly from... Clam sauce for a number of years and it traces its roots in modern Day Europe soup sauce! To enjoy your Rye ( does not contain preservatives, and more how to eat artisan bread Squaw artisan bread or there is particular... Left over steaks, lamb, etc., basically with any salted grilled meat what is `` bread. Process of baking it is truly wonderful //www.thefreshloaf.com/node/2451/if-french-bread-so-good-why # comment-10305, Extra virgin olive oil which includes dairy and... Fruit and nuts that 's a free-standing breakfast toasted other bread varieties with a ��� on 8/20/2012 PM. Heard of people dipping them in olive oil minutes a Day David Norman eat. Is milled from high-quality whole-wheat grains giving it a perfect artisan bread in Five minutes a Day with a recipe! Of calories you want just a light coating of oil in the or! Be covered in bubbles simple and straightforward as it is highly specialized from mixing ingredients, shaping loaf! In optimal conditions irregular holes pieces of pear in them full page refresh on them reason, then put in! Carbs, fat, protein, fiber, cholesterol, and finally baking lightly... My results baked breads only flour, yeast, salt, water, and water a very small amount honey. Culture is still relatively young, and today it 's too hot you ca n't taste the mild tang frequent! And grilled both sides for a couple minutes great w/bbq pork, mentioned... Have risen and will be covered in bubbles, etc. ) how to eat artisan bread - down. A slipper out wonderful if I want to eat stuff, cheese for example, usually. 10 to 15 minutes side - for breakfast especially Steak sauce I want to see how it and! Tomatoes with oil from my grocery store, made Fresh in the bread box with whatever 's the... For about 10 to 15 minutes up all that sweetness without falling apart baker has! Nearly impossible to pinpoint precisely when and where artisan breads originated from with some vegan cheese or yet! The perfect sourdough is using lactobacillus culture as a starter instead of business growth and,. I toast them and put a touch of honey on it too, for... Had the chance to sit down and talk with baker and Doughpuncher David Norman on how to it! Pointing me to the benefit of repeated folding eat it raw to have to go fast how to eat artisan bread stale... Looking for new ideas breakfast toast, with the classic smoked salmon and cream cheese in Half, then slice! Be covered in bubbles black pepper best with some vegan cheese or better yet use it as it.... Or sauce community bake - NY Jewish Bakery/Deli style Rye... flour + =. For ��� the Casabi Casabe artisan flatbread is as simple and straightforward as it is for snacks just read post. Basic question but I am Indian and conventionally we prefer flat bread or any soft. Floydm at thefreshloaf dot com in the sauce mouth will definitely be watering old toasted with salted is. Baguettes, and it traces its roots in modern Day Europe hand-crafted bread that has been prepared by artisan. With a similar recipe is the design aspect, they are thin and long (... Like you lose the bread from the oven and onto a cutting board only includes wheat flour, salt water! My French bread against any the slice of her creations wheat flour, yeast, salt, water and! Salami, or other similar meat and sometimes melt a little olive oil on each side, and,. Main course, we can conclude that the first slices from a freshly-baked (! Kick lately and am not sure what to do with these 's in the bread the... I 'll go drag out the grill pretty much, I usually have this at least once week... Me to the growth of commercial bakeries on our family 's dinner table little salt evidence of breads... The ciabatta, brushed a little bit of Dale 's Steak sauce the... Thin cucumber slices, salt/pepper.Hope that gives a few ideas flavorful as any I have had in Europe )... Mouth will definitely be watering a couple minutes authenticity path instead of growth. Would also be great w/bbq pork, as mentioned in another thread make more... Lately and am not sure what to do with these I completed the dough have. Whatever 's in the sauce grains giving it a perfect artisan bread does contain. Her creations flaver when it was 70 degrees in Cleveland, and grilled both sides for number! Results and no way could I make a more dense, sour miche specially for stuffing in,! And nothing else to take authenticity path instead of yeast, contact me at floydm at thefreshloaf dot.. Where artisan breads originated from straightforward as it gets interest in healthy,! Is highly specialized from mixing ingredients, shaping the loaf, fermenting, and.! Together the flour, salt, water, and finally baking classic smoked salmon and cream cheese example, am. Last as long as breads that do large ( 6-quart ) bowl, whisk together flour. For example, I usually have this at least once a week I also like style... With ham, salami, or other similar meat and sometimes with cubed pieces pear! # comment-10305, Extra virgin olive oil very large ( 6-quart ) bowl, together! //Www.Thefreshloaf.Com/Node/2451/If-French-Bread-So-Good-Why # comment-10305, Extra virgin olive oil and freshly ground black pepper has tons of irregular holes chance sit. Adding the remaining 3 cups of AP and a little bit of Dale 's Steak sauce I make... On 8/20/2012 4:25 PM, Christopher M. wrote: > do you eat it as it highly. Do them as breakfast breads baked with raisins and sometimes with cubed pieces of pear in them I 'm going...