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Category ... Equipment

An Artisan Baker Who Loves the Bread Machine

Jun 30, 2007 | From the kitchen of Rose in Announcements

Me! Yes—I know I know—people are always shocked when I defend bread machines but here’s the full story behind it.

When I started writing about bread, many years ago, I wouldn’t even consider using anything but my hands. I remember writing something along the lines of “not for me a bread machine that would rob me of the pleasure of touching the bread.” But several years later, when I started working on “The Bread Bible,” I realized how limited my thinking had been. For one thing, when trying to create a bread such as ciabatta, with large holes, the dough needs to be so sticky it clings to your fingers. My temptation was always to add too much flour which closed up those large holes.

Continue reading "An Artisan Baker Who Loves the Bread Machine" »

What is the best surface on which to bake bread?

Mar 03, 2006 | From the kitchen of Rose in FAQs

A preheated baking stone or quarry tiles are ideal. Allow it or them to preheat for a minimum of 45 minutes. Stone retains heat, giving better oven spring or rise to the loaf, and absorbs moisture yielding a crisper crust. To avoid sprinkling flour or cornmeal on the stone, Silpain, or Silpat (both are silicone mats but Silpain is black and has little holes for breathing), or parchment, can be placed directly on the stone.

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