abecedarian
Cook
- Joined
- May 25, 2006
- Messages
- 71
I'm making several different kinds of breads for our VBS next week[ the theme is 'Going to Rome', and the kids will be going to the market with their 'families'. They'll be 'purchasing' bread and other foods with their daily allotment of 'denari'. Because of logistics and not wanting to save several sharp knives all over the church, I thought I'd better make the bread in smaller, more managable sizes. For looks, I might make a couple of bigger loaves, that the kitchen crew can cut up for the workers..
I'm using recipes from Artisan Bread in Five Minutes a Day, and so far have made the dough for European Peasant Bread, Olive Oil Bread, and the Basic Boule(actually a variant of the recipe in the book). I thought I'd make smaller loaves or buns mostly, and the Lavash recipe-which can be made with either the BB or Olive Oil dough...
My question is, do I need to bake these smaller loaves or flatbreads for a shorter time? If so, how much shorter would I be looking at? I'd hate to ruin a batch or two before I figured it out..
I'm using recipes from Artisan Bread in Five Minutes a Day, and so far have made the dough for European Peasant Bread, Olive Oil Bread, and the Basic Boule(actually a variant of the recipe in the book). I thought I'd make smaller loaves or buns mostly, and the Lavash recipe-which can be made with either the BB or Olive Oil dough...
My question is, do I need to bake these smaller loaves or flatbreads for a shorter time? If so, how much shorter would I be looking at? I'd hate to ruin a batch or two before I figured it out..