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Old 02-18-2008, 08:04 AM   #11
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Trackback.. they even have a name for it Learn something new everyday.

I proabably need to expand my bread palatability... if that's a word
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Old 02-19-2008, 11:00 AM   #12
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Trackback.. they even have a name for it Learn something new everyday.

I proabably need to expand my bread palatability... if that's a word
I think you'd like this one: http://steamykitchen.com/blog/2007/0...ead-revisited/ This is about the New York Times' No-Knead Bread - so easy, her 4-year-old son can make it The writing is exceptional
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Old 02-19-2008, 11:07 AM   #13
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that's a neat site, thanks gg.
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Old 02-19-2008, 11:20 AM   #14
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some crusty breads are dry and flaky, others are chewy and full of holes like swiss cheese, others are dense. Love the crusty chewy ones with soup and cheese.
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Old 02-19-2008, 11:27 AM   #15
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that's a neat site, thanks gg.
You're welcome. It's one of my favorites. I should mention that she sometimes swears, if people are sensitive to that.
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Old 02-19-2008, 12:28 PM   #16
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I mean, all breads have a crust, don't they?
Technically yes...but the distinction is generally in how they are baked.

What you are calling "crusty" bread is in industry terms "hearth" bread. It is baked directly on the hearth, allowing nearly all of the bread to be exposed to the hot air of the oven. (Sometimes they are baked on a sheet in the oven to facilitate handling.) There are many different types of hearth bread...quite a few have been mentioned already.

The more modern "pan" bread, (baked in a pan, often with a lid) has a much softer crust...sometimes nearly as soft as the crumb. Most of this bread is used for feeding small children, but is probably best suited as livestock fodder...
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Old 02-19-2008, 12:38 PM   #17
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Here's a beautiful crusty bread, along with a recipe: Bread Blog No Knead Bread with Sun-dried Tomatoes and Asiago Cheese

In fact, this blog is dedicated to bread recipes.

OMG, GG!!
I'm salivating!! Thanks for the link!!
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Old 02-19-2008, 01:54 PM   #18
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Thanks, GG!
...............
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Old 02-19-2008, 02:27 PM   #19
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Thanks again for all the info.

So, if I were to try making some rolls and brushed them with egg whites before popping them in the oven, they may or may not be considered crusty bread depending on how thick the crust got...... correct?
So do you just leave them bake longer?
Or, I remember buying some kind of fabric roll from King Arthur where the rep said to wrap my dough in it to help draw out the moisture before baking.... I'm thinking now that is how you get crusty bread if you are making it yourself.

No the egg wash won't make it crusty. Neither will the wrap.

Crusty bread is what you will get if you use the NYTimes no-knead bread recipe I told you about a while back when you first became interested in making bread. Either the original or the simplified. Both yield lovely crusty bread.
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Old 02-19-2008, 04:53 PM   #20
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This narrows it down even futher.
So you're saying it can only be gotten with specific no-knead recipes?
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