American Breads: Difference between revisions
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If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques. | If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques. | ||
But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel. | But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel. | ||
=====Long Loaves Recipe | Bread Baking===== | |||
[https://www.seriouseats.com/bread-baking-long-loaves by Donna Currie 11/4/25 serious eats] | |||
These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. Or, you could slice them and serve them with your favorite pasta dish. | |||
Since these loaves are so airy, it's best to slash them about 20 minutes into the rise. You can slash them later if you're really confident, but it's a little tricky since the loaves are so soft by then. The soft dough also makes these tend to stick to the plastic wrap you use to cover them. A little flour sprinkled on top will solve that problem. | |||
