16 thoughts on “Artisan Bread

  1. Looks delicious Ilze. As you know I make all our bread, to my own recipe, but no way would I call it ‘artisan bread’. Just another ridiculous attempt to make them more than they are. I have very occasionally bought one but they have always been a poor copy of some kind of German bread (the Germans really do know how to make bread). Mine usually is made with a mixture of wholemeal strong wheat flour and spelt, occasional rye instead of spelt, occasionally all three, and usually with some poppy seeds. I like the idea of sticking butter in slits – never tried that. I will next time I bake.

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    1. PS. You are certainly an ‘artisan’, someone skilled in what they are doing (usually a trade), but especially making by hand. Whether we thing about your woodwork, card making or baking, and heaven knows what else, you are certainly ‘artisan’ so you can call it that if you wish.

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    1. Interesting, that was what I was thinking at first but then I googled and now I’m confused! But I guess I like the name, so I will use it… in my own way 😀


  2. I do bake artisan breads at home. Generally they tend to be loaves with high hydration, meaning you can’t knead them like regular loaves. They are too slack for that, like ciabatta dough. You must use the stretch and fold technique. Often they are baked on stones with steam injection. It is true that artisan loaves are often free form, but you can use a couche or brotform bowls for shaping. Hope this helps! ☺️

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