Wednesday, December 10, 2008

European Peasant Loaf

Another one of my breads pre-move.

This is a European Peasant loaf and one of my more successful loaves.

One of the difficulties I have is the slashing. I can't seem to get the slashes right and my breads always close up.

To all the breadmakers out there, are you supposed to slash pre-rise or after rise?

left: dough; right: bread

I slashed this before letting it rise for about an hour before putting it in the oven.

I like this bread.

This bread was used in:
Piedmont Marinated Eggs

Breads we've done from the book:
Artisan Deli-Style Rye Bread
Swedish Limpa Bread
European Peasant Loaf
Olive Oil Bread with Onions and Olives

Other breads we've made before:
No-Knead Bread, Two Kinds
Sesame Seed Buns
Potato Cornmeal Foccacia
Whole Wheat Challah


  1. That is a great looking loaf!

    I bought a bread book and sadly I haven't gotten busy yet; too much football I guess.

  2. This looks great, as always.

    In answer to your question, I'm pretty sure the Spouse usually slashes the bread just before he puts it into the oven.

  3. This bread looks so similar to our local one: Pa de pagés (peasant's bread) I love it! It's the best of the bestest ;D

    But I'm no baker and have no suggestions, I can only eat it ;D

  4. Hmmm yummy bread. I always slash my loaves right before putting them in the oven. That's what I've always read other people do :-/

  5. Its some beautiful bread! I always slash mine right before it goes into the oven.

  6. These are the kind of rustic loaves I like.

  7. My $.02 worth....

    You ALWAYS slash the dough JUST before you place it in the oven for final baking stage....

    Here's a shot from my blog....

    And another without

    Probably TMI but I'd love for ya to visit my blog too every once in a while....

  8. i always slash mine right before proofing, but if i am doing a regular, home rise, then i slash right before i stick it in the oven... you may also want to try throwing 3-4 ice cubes in the bottom of your oven for steam (it helps make the crust, um... crustier, LOL, and the slashes will look prettier). i also use a razor to slash, but that's prob what you use too... hope this helps!

  9. Thanks for the tips! So, the slashing happens right before the oven. Good to know. =)

  10. Looks great to me! And I know it had to have smelled wonderful. Looking forward to trying this one. So far I've only made the basic boule from the book, but that's good too. I think I'm ready to venture to some others :-)


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