You visit a fancy metropolitan bakery. You pay fairly big bucks for a loaf of “artisan bread.”
You think to yourself, “Hmmm, I should be able to make this at home… how hard could it be?”
The answer is – as hard as you make it, given the degree of authenticity you want the loaf to have.
You can build your own starter, and feed it twice daily. Make dough figuring baker’s percentages and proper hydration, then mix and knead it to yield the perfect temperature for yeast growth. You can lovingly shape the loaf using traditional techniques, and bake it in an oven you’ve carefully filled with steam.
And if everything goes right, and you’re a pretty good baker, you’ll have an excellent loaf.
Me, I’m simply not that patient. I can certainly follow the artisan bread process; I’ve done it, it’s interesting, it works.
But most days, I’ll trade taste for classic preparation methods, thanks anyway. If you feel the same – read on.
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