Friday, February 26, 2010

Wet dough makes big hloes in bread.

The illusive large, irregular holes in bread like the baguette or other rustic European style breads are the result of very wet sticky dough, handled delicately. The gas bubbles produced by the yeast are disturbed as little as possible during the handling and shaping process. After rising, a very hot oven with steam bakes the bread, causing the bubbles to blow up like little balloons quickly.
Wet dough like this can be very sticky and messy until you get the hang of working with it, its half the fun. When you see the results, your practice and patients will have been well spent, and bread baking will become a natural part of your life .
  Below this paragraph is a link to a good book aimed at the home baker who is interested in making more professional looking and tasting breads. Peter Reinhart's Artisan Breads Every Day



7 comments:

Skurvy2k said...

you say in your post "this" is a good book, but I don't find any link anywhere

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Anonymous said...

Hey Jim thanks for your youtube vids and your blog, I follow your 'easy bread' recipe all the time.

Anonymous said...

Jim, I tried your Easy Bread recipe and it is delicious. A question: When the dough is first mixed up, can I add raisins and nuts to it without it messing up the bread recipe?

Please respond to my email address:
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Anonymous said...

Jim, you are a ROCK STAR. I've been working on bread recipes for 2 decades. They look good-taste dense, or taste ok but are flat. I broke my leg last week and spent time with my foot up and my laptop handy. Out of boredom I began searching my hobbies and came upon your "easy bread" video. I hobbled to the kitchen last night for oh I'd say maybe 10 minutes and made the best loaf of bread I've ever made following your video. I think I love you.

موسوعة الطبخ said...

wooow beautiful
very nice thank you so much =)

موسوعة الطبخ said...

wooow beautiful
very nice thank you so much =)