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Ok, experts... what's the diff??

Discussion in 'Food Forum' started by Shoeless, Dec 28, 2003.

  1. Shoeless

    Shoeless Gun Totin' Girl

    Nov 25, 2001
    Planet Earth
    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!
  2. Glockerel

    Glockerel Got Mojo?

    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.

  3. Hines57

    Hines57 Simple Member

    Jan 17, 2001
    On the road
    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.

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

    Shoeless Gun Totin' Girl

    Nov 25, 2001
    Planet Earth
    Hey great link, hines, thanks!

  5. hispeedlodrag

    hispeedlodrag needs vacation

    Dec 12, 2003
    around here
    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 olive oil, which is often added to other bread.
  6. lethal tupperwa

    lethal tupperwa

    Aug 20, 2002
    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