Sunday, July 19, 2009

Artisan Breads

Artisan bread baking requires not only passion but science.
The process takes at least 6 hours. The time is spent allowing the dough to rise and create flavor. The artisan baker then makes judgment if the dough has risen properly and can be handled to form the loaves, then divides and shapes the dough by hand and puts the loaves in baskets for a second rise before baking.
The science lies in adjusting the percentage of ingredients relative to the current local weather or assessing the temperature of the dough.
Types of dough available: Rye, Sourdough, White, Whole Wheat, Multi-Cereal
Types of Bread available: Bagel, Baguette, Brioche, Burger and Sausage Bun, Fougasse, Couronne, Pain de Campagne, Pain D’Epi, Ciabatta, Cinnamon Raisin, Pan de Muerto, Bolo-Rei, Panettone, Challah, Salzbrezeln, Muesli, Pain Poilane, Pane di Ramerino, Focaccia, Pane al Cioccolato, Pizza Dough, Pullman Loaf, Rye, Tortilla, Irish Soda, and Beer (Yes, San Miguel Beer Bread).


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