How to European Breads: Difference between revisions
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[https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe by Brinna Sands KING ARTHUR] | [https://www.kingarthurbaking.com/recipes/french-style-country-bread-recipe by Brinna Sands KING ARTHUR] | ||
You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. If you've always wanted crusty, hole-ridden, French-style bread, this is it. | You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. If you've always wanted crusty, hole-ridden, French-style bread, this is it. | ||
=====How to Make European Peasant Bread===== | |||
[https://www.youtube.com/watch?v=ygtkcyul8XE by Trevor J. Wilson 8/3/16 YouTube] | |||
Brilliant. In my opinion, you have the best dough handling skills of all bakers I have seen. What amazes me the most is that you don't seem to use any bench flour for the pre-rounding and the final shaping, yet your dough doesn't stick to your hands or the bench. I know that it is because of your masterful technique, but do you use anything else to avoid sticking? Like oiling your bowls, or wetting your bench? I can clearly see there is no flour on your bench, so I thought you might use oiled bowls or wet surface. | |||
