{"id":6808,"date":"2013-10-26T10:21:29","date_gmt":"2013-10-26T14:21:29","guid":{"rendered":"http:\/\/ianchadwick.com\/blog\/?p=6808"},"modified":"2013-11-11T08:43:11","modified_gmt":"2013-11-11T13:43:11","slug":"the-new-art-of-the-old-baking-artisan-bread","status":"publish","type":"post","link":"https:\/\/ianchadwick.com\/blog\/the-new-art-of-the-old-baking-artisan-bread\/","title":{"rendered":"The New Art of the Old: Baking Artisan Bread"},"content":{"rendered":"
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\"breadSo far, my re-entry into the world of baking bread has gone fairly well.<\/strong> I started rather hesitantly, unsure of the results, but I have been pleasantly surprised by the flavour, texture and quality so far. Yesterday I baked my latest loaf, as well as started a larger batch for baking in a few days.<\/p>\n

I have not ventured into any of the challenging or regional breads, but will do so once I am confident in making this simple artisan-style bread.<\/p>\n

I began with a simple recipe and technique from the Bread Experience blog<\/a>. \u00a0I had scoured the web for recipes and found way too many to absorb. As a novice, I wanted something quick and easy, but also small. I anticipated tossing my first efforts into the compost, so I didn’t want to waste ingredients. The recipe here came with illustrations and a well-written description that made it look like a good place to start.<\/p>\n

\"BreadThe recipe is adapted from the book that seems to have revolutionized home baking:\u00a0Artisan Bread in Five Minutes a Day<\/a>. I haven’t read it, but almost every bread baking site and blog I visit refers to it in glowing terms. I have in my basket on Amazon. I didn’t want to invest into books yet until I had some feel for the basics.<\/p>\n

The blog lists four simple, natural ingredients:<\/p>\n