Word: breaded
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...STANFIELD of Riverside, Calif., has been an avid bread baker for 20 years, but it was only eight months ago that the 59-year-old psychotherapist found true breadbaking bliss in the rounded form of her first handcrafted hearth bread. Next came a ciabatta--a traditional Italian loaf with a crisp crust and a remarkably chewy, holey interior. Holey or perhaps holy! One bite brought Stanfield to ecstasy: "I thought I was going to either pass out or burst into tears," she says. Stanfield has fallen hard for the time-honored craft of making artisanal breads--European-style yeast breads...
...seems. Once the exclusive province of professional bakers, artisanal breads have become increasingly popular with home bakers despite the many hours or even days it takes to create them. "The number of our members who are serious home bakers has increased over the past several years," says Gina Piccolino, executive director of the Bread Bakers Guild of America, an organization for artisan bakers. A stream of new bread-recipe books, a variety of Web lists and forums for enthusiasts, and jammed baking courses further attest to the trend...
Patience is clearly a key ingredient in almost any artisanal bread. Recipes, which can run to five or six pages, provide exacting instructions on how to measure and mix the flours, water and yeast; how much to knead or mix by machine; how to create the right conditions to let the yeast work its fermentation magic (there are often two or three risings); and how to hand-sculpt the final product to help achieve the perfect crust and right mix of small and large holes in the interior...
...there are plenty of smart shortcuts for the time-pressed breadmaker, says Rose Levy Beranbaum, author of The Bread Bible (Norton, 640 pages) and the host of a new public-television program on baking. Artisanal breads "don't need to be made all in one go," she says. "A lot of people don't realize that bread is actually better if the dough is allowed to sit overnight in the refrigerator and then baked when you come home, or the following day." Beranbaum recommends using a scale for measurement by weight rather than volume, which, she says, will ensure...
While making artisanal breads demands a high degree of precision--especially for novices--one of the joys of making these loaves, as opposed to the uniform rectangles churned out by bread machines, is personalizing them to one's preferences. "You get to this point when you realize you can relax and allow instinct, intuition and empirical experience to play a bigger role in your efforts," says Jeffrey Hamelman, director of the Baking Education Center at King Arthur Flour in Norwich, Vt., and author of A Baker's Book of Techniques and Recipes (Wiley; 432 pages). "If we look at breads...