Rustic Bread Recipe Helpgreenspun.com : LUSENET : Cooking & Crafts : One Thread
I have been wanting to make some of those rustic breads you keep seeing in the bakeries. I have tried a couple recipes, but it just isn't like the bakery breads. Could it be I need a pizza stone or maybe I just don't have the right recipe. Thanks in advance for your help!
By the way, thanks for putting together this forum! We need a site like this big time!
-- Jane (email@example.com), January 20, 2002
There is nothing as heartwarming as a good rustic bread! To make a really great one takes commitment. As with most works of art there are no shortcuts. I found a good one in Julia Child's baking book (I don't recall the exact name of the book since I only checked it out of the library) She has a recipe that takes no special ingedients or equipment called Artesian Bread(I think). I made it and it was wonderful and worth the work and time it took. I only made it once since it did take 3 days to make!
-- Diana (firstname.lastname@example.org), January 20, 2002.
what is rustic bread?
-- Rose (email@example.com), January 20, 2002.
Jane... it's really heard to duplicate the bakery bread because they use a huge commercial oven, and in the case of "rustic" bread, it's cooked directly on the floor of the oven. A pizza stone will help, also did you try spraying the inside of your oven with water to create steam? This helps to develope that nice crunchy crust.
Rose.. rustic bread is a bread that is coarse in texture and usually baked in a round loaf. The composition is very simple, water, flour, salt and yeast. It may or may not be fermented. As in using a starter, and allowing it to ferment overnight. It makes great soup bread.
-- Lynelle (firstname.lastname@example.org), January 20, 2002.
I heard on Martha Stweward once to use cast iron bread pans. Don't know where ou'd find them.
-- Cindy (SE. IN) (email@example.com), January 21, 2002.
There are many bread recipes at www.countrylife.net in "bakery" in the "recipe bin". In fact there are over 2,000 recipes. I should know, transferred most of them for the owner of the site when he redesigned the site after a major crash.
Help yourself to them, I collected many from other locations plus my own and those contributed by other participants. I got permission from one lady named Ogla (similar to that), a German lady who posted great recipes. Recipes by "Ann" are also German as a rule and she is a great baker. You can't beat the old time German cooks. Many other excellent bakers plus professional bakers too.
No, I do not have a part in the site, just a 4 year participant. Still answer questions there on a regular basis.
-- Marie (firstname.lastname@example.org), February 03, 2002.
What is Artesian Bread? What makes a bread an Artesian bread?
-- Holly Moose (email@example.com), March 04, 2004.