Wednesday, December 10, 2008

European Peasant Loaf



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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

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



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I like this bread.




This bread was used in:
Piedmont Marinated Eggs


Breads we've done from the book:
Artisan Deli-Style Rye Bread
Brioche
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
Foccacia
Potato Cornmeal Foccacia
Whole Wheat Challah

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Posted by TS of eatingclub vancouver at 9:31 AM
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12 comments:

  2. That is a great looking loaf!

    I bought a bread book and sadly I haven't gotten busy yet; too much football I guess.
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  3. 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.
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  4. 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
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  5. 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 :-/
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  6. Its some beautiful bread! I always slash mine right before it goes into the oven.
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  7. These are the kind of rustic loaves I like.
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  8. 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....

    http://themerlinmenu.blogspot.com/2008/10/irish-soda-bread.html

    And another without slashing....lol

    http://themerlinmenu.blogspot.com/2008/11/honey-oatmeal-bread-duh-homemade.html

    Probably TMI but I'd love for ya to visit my blog too every once in a while....
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  9. 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!
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  10. Thanks for the tips! So, the slashing happens right before the oven. Good to know. =)
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  11. 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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