How to European Breads: Difference between revisions
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[https://www.food.com/recipe/crusty-european-style-white-bread-496200 by BrutusK Food.] | [https://www.food.com/recipe/crusty-european-style-white-bread-496200 by BrutusK Food.] | ||
"This is a combination and variation of two recipes (Kitchenaid and Julia Child) for French bread. While I don't think what I produced can be classified as authentic French bread, it does taste like the crusty white bread one finds in Europe, especially Italy. The interior is soft and creamy and the exterior has a hard crust." | "This is a combination and variation of two recipes (Kitchenaid and Julia Child) for French bread. While I don't think what I produced can be classified as authentic French bread, it does taste like the crusty white bread one finds in Europe, especially Italy. The interior is soft and creamy and the exterior has a hard crust." | ||
=====Old World Breads===== | |||
[https://www.chefgosselin.com/archives/962 by Let's Cook Something] | |||
Many of my recipes are made from the recipe basics. I am a stickler with perfecting the basic techniques and mastering the base recipe before moving towards the more elaborate methods. Here we are going to look at the European bread for some tastes that you might have been yearning. I will give you the additional ingredient secret to turn your bread into that which our German, Polish, Russian, Slavic and Ukrainian forefathers brought to the US when they came which has been removed due to costs and streamlining. Plus we will review a few techniques that make the crust and texture of the bread somewhat outstanding. | |||
