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Tag Archive 'shaping'

Alternate Batard Shaping

With an oval form whose length can be anywhere between that of a baguette (60-70 cm) and a boulot (20-25 cm) [ref: The Taste of Bread, p 74], the batard along with the boule areperhaps the two most commonly used shapes for free-form breads. The batard gets its ovalform through a classically two stage shaping […]

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New York-Style Pizza

Whether it be the crisp, light crust of an authentic Neapolitan, the thick, focaccia-like crust of a Sicilian or the crunchy,chewy crust of a New York-style, pizza is one of the few foods that isalmost universally loved.As a “breadie”, I judge the quality of a pizza by itscrust; the texture of the crust should be […]

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Cinnamon Raisin Bread

If I had to choose one bread whose aroma while baking consistently makes my mouth water, it would have to be cinnamon raisin bread. Unlike baguettes or pan de campagne, which are made from lean doughs (i.e., doughs with little or no fat), cinnamon raisin bread is made from a rich dough. The fat used […]

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Pain de Campagne

Pain de campagne, or “country bread”, is breadbaked in the style of the rustic loaves found throughout the French countryside. There really is no one correct way to bake a pain de campagne loaf; the formulae are as varied as the traditional ways of shaping the loaves.Pain de campagne can be made witha natural leaven […]

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Baguettes with Poolish

It’s been said that the baguette, althoughone of the simplest breads (being comprised of onlyflour, water, yeast and salt), is perhaps the most difficult bread to make well. A good baguette has a thin, crisp crust, a light and airy crumb having a distribution of both large and small air pockets (alveoli), and a slightly […]

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