Breadmakers

[BleeckerSt_Girl]

(now, where'd I store that old pizza stone......?)

Found it!!! In perfect shape, too- a nice big round one!

Damn you, Lisa! Now I'm combing through that blog for more ideas and simultaneously drooling on my keyboard.

You're quite welcome!

[Tuckervill]

One of the co-authors of the Artisan bread book is a cyclist!

Jeff Hertzberg has been a physician, university professor, information technology consultant (www.medformatics.com), and ardent amateur baker. He developed a love of great bread growing up in New York City and refined it by travelling the bread-loving countries of Europe by bicycle.

Karen

[GLC1968]

Mmmm, biking to eat bread. I can't think of anything better (except maybe eating it with a glass of wine)! Yum!

[BleeckerSt_Girl]

Biking and baking!

[BleeckerSt_Girl]

One of the co-authors of the Artisan bread book is a cyclist!



Karen

Karen, I just mixed up the first batch of dough from the Artisan bread book 'master recipe'.....it's ripening on the counter right now! Later I'll put it to bed in the fridge and bake the first loaf tomorrow after breakfast! I'm excited!
Thanks for your help.

[Tuckervill]

Yay! I'm sure it will be good. Don't forget to slash the loaf!

Karen

[BleeckerSt_Girl]

Hi,
I did have a couple of failures before I finally got a good loaf, but not too bad considering I haven't even gotten the Artisan Bread book in the mail yet!
Here is my one successful loaf so far:
http://strumelia.blogspot.com/2009/04/bread.html



.

[smilingcat]

Hi,

I'm just really curious about the texture of the bread. I'm still bit skeptical about the texture part. Sort of in-grained into me about the need to properly knead the bread and all.

Well I guess I should give it a try too. Oh dear another book to order... Already have a sack of books to read.

smilingcat

[GLC1968]

The texture of our bread was amazing. The crust is crisp but tender. The crumb is moist, somewhat chewy and wonderful. They refer to the crumb as having a custard like quality which I think means that it's a little on the dense, rich side and less 'airy'.

When you pull it out of the oven, the crust audibly crackles in the cool air. Sooo neat!

Mmmm...I'm drooling just thinking about it.