Comments on: Bread Baker’s Apprentice Challenge: French Bread

By: BBA French Bread & Chanterelles « Bon Vivant

BBA French Bread & Chanterelles « Bon Vivant — Thu, 11 Mar 2010 23:01:35 +0000

[...] Nicole at Pinch My Salt [...]

By: Ravenlynne

Ravenlynne — Wed, 24 Feb 2010 22:01:43 +0000

I made these today and they are amazing!!!

http://ravenwolflodge.blogspot.com/2010/02/bba-challenge-french-bread-or-trip-to.html

By: Betty Rembert

Betty Rembert — Sun, 21 Feb 2010 21:25:58 +0000

I’ve made the French bread three times now, each batch showing improvement but all with great flavor. I’m using a black steel baking sheet dusted with cornmeal in lieu of the oven tile; it works fine. I use two heavy cake pans preheated with the oven to 500 deg.and then add boiling water for the steam. I don’t spray the oven walls. It takes about 30 minutes at 450 deg. to reach 205 deg. My last batch only reached 203 deg. I was too impatient. Question: You show proofing with the seam up. When you transfer the bread for baking do you leave the seam up or turn it over?? I turned mine over last time which meant that the slight crust that had formed went underneath and the softer bottom became the top. That made it easier to slash, but is that the correct way to do it? Did I lose some potential crustiness by doing this? Thanks. Love your site!

By: DJ Brasier

DJ Brasier — Thu, 21 Jan 2010 20:33:19 +0000

I’ve been having trouble with flavor and with gluten development (windowpane test). I’m wondering if those could be linked? Does gluten development affect flavor of the bread, or just texture?

By: Maribel

Maribel — Fri, 08 Jan 2010 21:59:28 +0000

They look great! I seem to have the same issue with baguettes coming out a little pale, although flavor is good. If you ever find out the secret to nice, golden baguettes, please post.

By: Abby

Abby — Mon, 02 Nov 2009 13:00:28 +0000

Just finished mine…they were lighter than yours…I should’ve read the comments about the positioning of the baking stone before I started! And your slashes are so nice – mine didn’t turn out at all! But yum – this bread was delish! Here’s my post: http://mixitbakeit.blogspot.com/2009/11/14-french-bread.html

By: pearlie

pearlie — Sat, 17 Oct 2009 11:54:01 +0000

I would like to make bread like the bread in New Orleans (Leidenheimer’s Bakery) Do you know what I mean?

By: pearlie

pearlie — Sat, 17 Oct 2009 11:52:14 +0000

The best French bread is in New Orleans made by Leidenheimer’s bakery. I have not been able to make bread like this. Comments by people who know what I mean.

By: Jennifer

Jennifer — Fri, 16 Oct 2009 17:51:37 +0000

I made the French Bread last week and thought they were the best, yet. But I, too, was not excited about the paleness of my baguettes.

By: fran

fran — Thu, 15 Oct 2009 13:32:38 +0000

I love that you are doing a BBA Challenge! I’ve been meaning to buy the book for years!

I don’t have a stand up mixer and will likely be doing all the recipes by hand when I join the challenge in late November.

This is fantastic and everything you’ve posted looks awesome. I come here for baking inspiration a lot

Thanks for posting!