By 2Bleu on July 09, 2008
Photo by 2Bleu
Photo by 2Bleu
"This recipe is for the serious bread maker. Use your KitchenAid for a lighter inside (perfect for subs and pasta dishes) or make it 100% hand-made which will produce a bread that is more dense and hearty (for dunking in soups and stews). Buddha says to 'be one with the bread' and make it by hand, but the starter makes 2 batches, so we suggest trying it both ways. You will need to begin making this bread the day before it's needed. The result is three very wonderful artisan loaves of Italian bread that is soft and airy on the inside, and light and crunchy on the outside. This recipe is an adaption of a recipe from Amy Scherber. We've made it simpler with quite a few modifications. :)"
Serving Size: 1 (1567 g)
Servings Per Recipe: 1
"I've been making bread for decades so bear that in mind when I say that I found this recipe easy to make! It's very delicious!"
"This is a wonderful, fragrant bread. It is very time consuming, so read the whole thing through and plot out your timing before you start. You will be rewarded with delicious chewy bread and a crisp crust. One bit of suggestion that I was going to give appears to already have been addressed -- when I printed out the recipe, the step-by-step instructions never mentioned that the sponge needed to be divided in half, and it was only briefly mentioned in the intro. Consequently, I forgot to divide it. Since I am not an artisan bread baker, I have no idea what would have been different had I made it the way the recipe (which has since been corrected, in step 4) now says to make it. What I do know is this -- my dough expanded during the last rising time but never really rose. It was too gooey to be able to slash. I followed the instructions (in my earlier version) exactly as they were written, step-by-step. I got 3 loaves that tasted almost like sourdough, but were rather flat and spread out. No problem, though, because I am not a stickler for appearances. We immediately gobbled up the first loaf (only waiting 14 minutes instead of the prescribed 30) and dipped it into herb/garlic-infused olive oil. That was my bite of heaven tonight, never mind that the recipe I made is substantially different that the recipe that is now here. I will have to try this again another time, and then I will follow the new directions. I will update this review if it needs updating at that point. Thanks, 2Bleu."