Freshly Baked Oatmeal Toasting Bread (recipe here)
A few months ago I spent some time updating the Ten Tips on How To Bake Better Artisan Breads at Home post that I published on Farmgirl Fare back in 2005, and it was interesting to see the little ways in which my bread baking has changed over the past several years. I'm still following most of the tips, though I don't use my beautiful wooden bread bowls as much as I used to, preferring to let my dough rise in straight-sided plastic containers with snap-on lids instead. And I rarely bother to make steam in the oven anymore.
I've also started baking all of my pan loaves (these Chicago Metallic commercial loaf pans are the best) on a hot baking stone to simulate the 7-foot wide ceramic hearth deck oven waiting for me in our almost finished commercial kitchen. The results are fantastic.
If you're a new bread baker looking to improve your loaves, you might take a look at the tips—which are simply things I've learned that have made my breads better. Do you have any bread baking tips you'd like to share? We'd love to hear them!
Looking for a favorite new loaf? You'll find the index of recipes for A Year in Bread here. And if you have a beloved bread recipe, we hope you'll consider sharing it in our Friday Favorites series, which you can read more about here. © 2010 AYearInBread.com, the bread baking blog where there is no perfection, just loaves that keep getting better and better.
Labels: bread baking tips