Artisan Bread Making


I made my first two loaves of artisan white bread a couple days ago using the book Flour Water Salt Yeast. I’ve never worked with dough this wet before and completely understand why Tony doesn't have us start making pizza dough with a higher hydration. It’s a lot harder to work the dough. It’s weird how dough with a higher percentage of water rises higher and becomes more crispy. The bread had a great flavor, crispy crust, and crumb. It was made with a poolish that developed for 14 hours before mixing the dough by hand. I made two more loaves yesterday. Going to make some homemade meatballs with the bread today for my next fully stuffed deep dish pizza this weekend!

Medium 1.

Medium 2.

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Paul S.
posted over 3 years ago

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Well done! It does seem counterintuitive that something with more water would become more crisp and rise higher. It seems like it would be the other way around. Is it because of the steam pushing out the outer crust? Do you mix the ingredients in a stand mixer? Is it kneaded similarly to pizza dough? Does it have a similar resting period, refrigerating period, coming to a certain temperature, bake time? Do you bake it in one rack, or a dual rack. It looks good, it is no wonder these kind of loaves are getting popular at groceries.

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Matthew D.
posted over 3 years ago


wow! Mine turned out similar in appearance. I noticed the bottom was a little bitter though. How did this loaf taste Paul?

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Raj Irukulla admin
posted over 3 years ago


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