Artisan bread is exactly what its name suggests: bread that is crafted, rather than mass produced. Baked in small batches rather than on a vast assembly line, artisan bread differs from prepackaged supermarket loaves in a number of ways.
Baguettes
It is really fun to make different shapes out of your white dough ;)
Epi. A baguette-type loaf that's been cut and shaped to resemble a wheat sheaf.
Fougasse. One of the distinguishing characteristics of fougasse is that it is often baked into a shape that is somewhat like a tree, with one end resembling the trunk and the wider opposite end being more or less round in structure.
Boule. French for "ball". It is a fat, round loaf made from the same ingredients as a baguette
Baguettes ready for 2nd proof.
Epi, Boule and Fougasse ready for 2nd proof.
Dough after 1st proof. Ready to make into different shapes and sizes.
Home made French Bread with a bowl of curry for dinner tonight :)
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