Ok, experts... what's the diff?? [Archive] - Glock Talk

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Shoeless
12-28-2003, 15:46
Between French bread and Italian bread? I get a big long loaf of either one at the grocery store or farmer's market and really what is the difference? Is there an appreciable difference at all?

Thanks in advance!
Shoeless

Glockerel
12-28-2003, 15:49
French bread is cowardly, won't defend itself and....oops, wrong thread.

Actually, Italian Bread is usually made with a little olive oil in the dough making it slightly more porous.

Hines57
12-29-2003, 11:19
Oh sure, start up this age old controversy. Pretty much like the .45 vs 9mm argument of the food world. Or who actually invented the caesar salad.
This site might help you out a little bit.
http://www.cateringinthecity.com/foodnews.html#BREAD

Really just comes down to the shape and size of the loaf.

Shoeless
12-29-2003, 11:51
Hey great link, hines, thanks!

Shoeless

hispeedlodrag
12-29-2003, 19:38
Let me preface this be saying, "Je ne suis pas Francais." I am not French.
True French bread can only be made with flour, water, salt, and yeast. It has no added fat....like olive oil, which is often added to other bread.

lethal tupperwa
12-30-2003, 10:25
The oil is in pizza dough.

Pane di Mamma (mamma's bread)

1 Tablespoon drt yeast (I like red star rapid rise)

2 cups warm water ( 110 to 115 degrees)

1/2 tspoon sugar

4 cups unbleached flour

1 1/2 cups semolina flour ( I just use the unbleached flour)

1 teaspoon salt.

Let the Yeast,water, sugar, salt, and one cup of flour proof til foamy

add the rest of flour about 1 cup at a time till it will form a ball

knead and let raise, till doubled

punch down and make a rectangle or 2 round loaves, let rise till double again

If using a baking stone heat oven to 400 degrees

if a baking sheet 375 degrees

Bake on the oven stone the large loaf for 30 minutes, the small round ones for 25 minutes

on a pan 40 minutes for the larg one, 30 minutes for the small ones

bread should be nicely browned and sound hollow when tapped on the bottom with your knuckles

Note you can just dump everything into a food processor (quisinart) and process for 50 seconds the dough will be ready to rise

Now tear of a piece of bread and dip into a dish of good olive oil which you have sprinkled salt and pepper in and enjoy




























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