Posted: 12/26/2011 5:10:16 PM EDT
Foccacia:
Brioche: 
Ciabatta: 
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 That foccacia....Oh the things I would do to you...
Quoted:
Foccacia: http://i576.photobucket.com/albums/ss206/beauthefrenchie/062da3ae.jpg Brioche: http://i576.photobucket.com/albums/ss206/beauthefrenchie/eeed459b.jpg Ciabatta: http://i576.photobucket.com/albums/ss206/beauthefrenchie/46d9e5a6.jpg |
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Spill the tips and tricks for making bread. I got a peel and stone for Christmas and tried to make Italian bread yesterday, but the outside was hard as a rock and the inside was not quite done. I would like to produce something eatable before I move on to pizza dough. I guess I am looking for the dumbed down noob version for use beginners. |
For new comers to breads the best and most forgiven I have worked with are the no-knead recipes (search online, there are plenty to choose from). You make the dough ahead of time and let it sit in the fridge until you need it. It doesn't require a lot of kneading as the name suggests and makes great individual size breads for sandwiches. Not to hijack the thread, just my contribution. 
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Quoted:
Spill the tips and tricks for making bread. I got a peel and stone for Christmas and tried to make Italian bread yesterday, but the outside was hard as a rock and the inside was not quite done. I would like to produce something eatable before I move on to pizza dough. I guess I am looking for the dumbed down noob version for use beginners. Try some No-Knead Beer Bread. |
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Quoted:
Spill the tips and tricks for making bread. I got a peel and stone for Christmas and tried to make Italian bread yesterday, but the outside was hard as a rock and the inside was not quite done. I would like to produce something eatable before I move on to pizza dough. I guess I am looking for the dumbed down noob version for use beginners. This is all you need to know to get started... http://www.thefreshloaf.com/ bluesticky |