How to European Breads: Difference between revisions
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[https://eatingeuropean.com/homemade-dutch-oven-crusty-bread/ by Edyta 26/7/15 eating european] | [https://eatingeuropean.com/homemade-dutch-oven-crusty-bread/ by Edyta 26/7/15 eating european] | ||
When I first moved to the US, I found it very difficult to find a good quality, freely baked bread. I went to the supermarket and everything I saw was in a plastic bag and tasted artificial. I was so disappointed. I missed my crusty, warm bread from the bakery around the corner, in my hometown in Poland. Even regular grocery stores had a good quality fresh, crusty bread. | When I first moved to the US, I found it very difficult to find a good quality, freely baked bread. I went to the supermarket and everything I saw was in a plastic bag and tasted artificial. I was so disappointed. I missed my crusty, warm bread from the bakery around the corner, in my hometown in Poland. Even regular grocery stores had a good quality fresh, crusty bread. | ||
=====European-Style Hearth Bread===== | |||
[https://www.kingarthurbaking.com/recipes/european-style-hearth-bread-recipe by King Arthur Test Kitchen] | |||
These batards (or Italian-style loaves), featuring a crunchy crust and chewy interior marked by irregular holes, are a perfect accompaniment to any meal. They also make great sandwiches. The poolish (or starter), made the night before, gives the bread its excellent texture and flavor; while not difficult to make, this bread does take some time, so plan accordingly. | |||
