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Artisan breads...home made style?

  • Rina Jul 29, 2007 11:13 PM
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I love a great crusty artisan bread with soft, creamy open crumbed bread.
with the limited resources at home and an oven with out steam, i know it will produce a sub standard product, but hey its ok.

On the subject of breads, is pizza dough any different from artisan breads?
Has anyone tried to make artisan bread at home, and what is simple recipe to follow?
thanks,

 
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  1. The New York Times published a recipe called "No Knead Bread". I think it actually came from Sullivan Street Bakery. I've made it many times. It is baked in your home oven in a cast iron heated pot. You will be amazed at the results from so little effort. I think it was from an article Mark Bittman wrote. Let me know if you can't find it.

    2 Replies
    1. re: Doreen

      You could make a serious study of this way of making bread just by doing a search of chowhound. I'd bet there are more than a thousand posts on this subject. And the method works and make good rustic bread.

      1. re: Doreen

        when baking bread in a homestyle convection oven, do you adjust for less time compared to regular oven, since the heat is circulated evenly? thanks,

      2. Any bread you make at home by hand (vs. bread machine) would, by definition, be considered an artisan bread.

        If you're planning on taking a foray into the art of breadmaking, I'd highly recommend searching around for a copy of Beard on Bread by James Beard (it may be out of print, sadly, but should be locateable via Amazon or eBay).

        It is by far and above the best breadmaking book I own... he has a very approachable and warm writing style, and perfect for a beginner who might be intimidated, since he debunks a lot of the mystique that has been built up around homemade bread.

        1. If you don't have it yet, you want to order The Bread Baker's Apprentice.
          http://www.amazon.com/Bread-Bakers-Ap...

          3 Replies
          1. re: monavano

            BBA is great, as is Crust & Crumb. If you REALLY want to learn about yeasted dough, both of these books are essential.

            1. re: Hungry Celeste

              Another vote for BBA. I have read it cover to cover and use it all the time. Another good source of good bread recipes is the:

              http://www.kingarthurflour.com/shop/l...

              1. re: Texchef

                Peter's pizza book is also wonderful. His recipe for biscuits, he treats them like puff pastry, is so good that my teenage daughter took one bite, looked over at me and said, "Daddy, you have to teach me to cook, because once I leave home I'll never eat like this again". Oh, that recipe is in "Crust and Crumb".

          2. Second the No-Knead bread. It's easy, sure, but even more important, it makes a REALLY good loaf of bread - the best I've ever made, anyway (in years of dabbling around with bread), and much better than just about anything you can buy.

            1 Reply
            1. re: Bat Guano

              Third the No-Knead here. It is also very forgiving, and flexible. I have made it with all kinds of substitutions, keeping 1/2 the flour as unbleached white flour (or, preferably, King Arthur white whole wheat), and using various combinations of buckwheat, rye, whole wheat, and soy flours for the remainder.
              Now that it is summer, I am waiting for a day that I can stand to heat up the oven to 450, so I can try adding some fresh herbs like basil or rosemary or tarragon.
              p.j.