American Breads: Difference between revisions
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Hello bakers! And welcome back to Breadmaking 101. If this is your first time coming across the column, check out our introductory post where you'll get the big picture on what we're working on and meet the four stages of bread-making: mixing, proofing and shaping, baking, and, of course, eating and storing bread. | Hello bakers! And welcome back to Breadmaking 101. If this is your first time coming across the column, check out our introductory post where you'll get the big picture on what we're working on and meet the four stages of bread-making: mixing, proofing and shaping, baking, and, of course, eating and storing bread. | ||
In our previous post, we talked all about mixing the workhorse loaf, and gave ourselves a primer on the chemistry at work when we take flour, water, salt, and yeast, and combine them to make dough. | In our previous post, we talked all about mixing the workhorse loaf, and gave ourselves a primer on the chemistry at work when we take flour, water, salt, and yeast, and combine them to make dough. | ||
=====Pretzel Focaccia===== | |||
[https://www.kingarthurbaking.com/recipes/pretzel-focaccia-recipe by Molly Marzalek-Kelly KING ARTHUR] | |||
Both pretzel and focaccia fans will rejoice at this recipe mashup! Thick and chewy (while also light and crispy), this flatbread — part pretzel, part focaccia — features the rich flavor of olive oil. After being brushed with a baking soda/water mixture for deep-dark color, the bread is baked and finished with coarse salt and brushed with melted butter. Serve it with your favorite dipping sauce. (I see you, honey mustard! Or maybe a cheesy beer sauce is more your speed.) Slice the bread for sandwiches, or snack on it plain — the choice is yours. | |||
