Tag: artisan bread

Master the Art of Baking with a Baguette Pan: Essential Techniques and Recipes for Perfect Crusty French Loaves

Ricardo Davis

Baguette pans are essential for making perfect baguettes at home. They help the bread retain the right amount of humidity and result in a dry and crispy crust. One recommended option is the Emile Henry baguette pan, which is made of burgundy clay and is resistant to thermal shock. It has ample holes in its base and lid for dough to rise well. The pan is dishwasher-safe and safe for broiler and microwave use, but it may not be non-stick and the size may be small for some. Another option is the Amagabeli baguette pan, made of carbon steel, which allows for baking up to four baguettes at once. It has a non-stick coating and is environmentally friendly. The USA Pan baguette pan is made of new and recycled steel and has a non-stick coating. It is lightweight and perforated for an all-around crust. It is dishwasher-safe and measures 9.5″D x 16″W x 2″H. The Lekue French Mini Baguette Pan is made of platinum silicone and has a non-stick coating. It is dishwasher-safe and compatible with the microwave and freezer. The Eparé Baguette Baking Pan is made of thick, food-grade steel and has a non-stick coating. It is perforated for uniform heating and is FDA-approved. The Monfish Baguette Baking Tray is made of heavy carbon steel with a non-stick coating. It has three separate slots for baking bread and a perforated bottom. The Chefmade Baguette Pan is made of carbon steel with a silicone coating. It has two-inch channels for optimal baking. The Ibili non-stick French baguette pan is made of superior carbon steel and can bake four loaves at once. The Paderno World Cuisine baguette pan allows for baking four baguettes at once and is made of carbon steel.

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Discover the Exquisite Flavors of Authentic Batard Bread:

Ricardo Davis

The article describes the batard bread, which is a football-shaped loaf and one of the last classic shapes formed by French bakers. The word “batard” is French for “bastard.” Originally, French bakers shaped their dough into baguette and boule shapes. In the 19th century, a baker invented the batard loaf shape, which became popular. The batard bread comes in different sizes: 1#, 2#, and Sandwich Batard. It can be sliced into different thicknesses: 1/2″, 5/8″, ¾”, or 1″.

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Poolish Pizza Dough: A StepByStep Guide to Mastering the Perfect Crust

Ricardo Davis

– Poolish is a pre-ferment used to create a deeper flavor and improved texture in pizza dough
– By incorporating poolish into the dough, flavor and aroma are enhanced while minimizing acidic undertones
– Ingredients for poolish: 300 grams bread flour, 300 grams water, 1/8 teaspoon instant yeast
– Ingredients for final dough: 700 grams 00 flour or all-purpose flour, 330 grams water, 1/2 teaspoon instant yeast, 18 grams salt, poolish from above
– Poolish is made by combining equal parts flour and water with a small amount of yeast and allowing it to rest overnight.
– The poolish should double in size and have a batter-like consistency.
– To make the final dough, mix and disperse salt with the remaining flour.
– Pour reserved water along the edge of the container to remove the poolish easily.
– Add poolish and remaining yeast to the flour and mix with a Danish dough whisk or rubber spatula.
– Work the dough by cupping one hand under the dough and rotating the bowl in a clockwise motion.
– Rest the dough for 15 minutes to allow for hydration and gluten development.
– To make a poolish for pizza dough, mix together the same weight of water and flour and a small amount of yeast.
– Michele’s recipe calls for 5g of fresh yeast.
– 5g is the minimum weight a home kitchen scale will show.
– If fresh yeast is not available, 1g of instant yeast can be used as a substitute.
– The longer the resting time, the less yeast is needed for the poolish.
– Add sugar to activate the yeast in the poolish phase.
– The poolish should be left at room temperature overnight to ferment.
– The poolish is ready to use when it has doubled in size and has a bubbly top.
– Making pizza dough with a poolish is not more difficult than making regular pizza dough.
– Combine flour, water, and the poolish to make the dough.
– The dough will be sticky and should be mixed with a wooden spoon or spatula in a large bowl.
– Sourdough starter can be used instead of yeast to make the dough.
– A sourdough starter is a mixture of flour, water, and yeast, while a poolish is a mixture of flour, water, and yeast.
– Poolish pizza recipe yields 4 round pizzas or 2 sheet pan pizzas.
– For sourdough starter, the quantities for the levain are 200g flour, 200ml water, and 60g active sourdough starter.
– The mature levain is mixed with flour, water, and salt to make the dough.
– Knead the dough until it is homogeneous, elastic, and not sticky.
– Rest the dough until it doubles in size.
– A pizza crust made with sourdough starter will be chewy, have a nice rise, air bubbles, and a sour hint.
– The dough can be used for different pizza toppings such as cherry tomatoes, buffalo mozzarella, white mold cheese, and pecans.

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