American Breads: Difference between revisions
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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. | 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. | 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. | ||
=====Absolutely No-Knead Crusty-Chewy Bread===== | |||
[https://www.kingarthurbaking.com/recipes/absolutely-no-knead-crusty-chewy-bread-recipe by King Arthur Test Kitchen] | |||
More than three decades later, that small kitchen and staff has grown to King Arthur Baking’s large, fully equipped Test Kitchen. Today, Test Kitchen Manager Sarah Jampel, Senior Recipe Developer Molly Marzalek-Kelly, Recipe Developer David Turner, Recipe Tester Lydia Fournier, Recipe Editor Kye Ameden, and Test Kitchen Coordinator Lee Clark make up the small but mighty team who, among them, produce hundreds of recipes a year, developing, baking, tweaking, baking … and baking again; some recipes are tested upward of 100 times. | |||
