By
Monique's Patisserie & Baking Experience (Visit website)
Today we made Ciabatta (above), Rye, and Baguette Epi and Fougase. Ciabatta means, "slipper." I didn't really like the taste of the Ciabatta. One reason being all that flour on top wasn't that tasty on the bread, and the piece I had was an the end and it was crispy.
We made to Rye pan loaves and boy was it wonderful! I would definitely make this again. The last thing we made was Baguette dough which we turned in to Epi (below) and Fougase (bottom). The Epi looks really cool. This style is mostly used for displays and/or rolls for tables. Which I think is a pretty cool idea. The Fougase was brushed with olive oil and pepper, salt, and other spices.
Hollow Breads (Banh Tieu)5410 (10 votes)
Here is one of my favorite snack! Banh Tieu is a Vietnamese snack. It should be round, slightly sweet and crunchy with a hollow center. I call this a hollow bread since I used bread flour to make this. And it does taste like fried bread...lol. I[...]
Breads from The Art of Gluten Free Sourdough Baking531
Here are some photos of breads from my Ebook, The Art of Gluten Free Sourdough Baking. These breads are free of gluten, dairy, eggs, soy, yeast and sweeteners. They taste great, have a nice sponginess and a beautiful crumb. The sourdough technique[...]
Healthy Breads531
Today, we're talking breads at Thanksgiving -- especially for a few days post-Thanksgiving for delicious leftover open-faced turkey sandwiches!! If you missed yesterday, we shared our favorite ways to make-over traditional side[...]
Link Love: Breads531
Lately the baking bug has been biting me repeatedly. As much as I want to say no, then I think..well it won't hurt. I'll just make it and give it, just get it out of my house and I'll be fine. In theory that works quite well, unless[...]
Today we made Ciabatta (above), Rye, and Baguette Epi and Fougase. Ciabatta means, "slipper." I didn't really like the taste of the Ciabatta. One reason being all that flour on top wasn't that tasty on the bread, and the piece I had was an the end and it was crispy.
We made to Rye pan loaves and boy was it wonderful! I would definitely make this again. The last thing we made was Baguette dough which we turned in to Epi (below) and Fougase (bottom). The Epi looks really cool. This style is mostly used for displays and/or rolls for tables. Which I think is a pretty cool idea. The Fougase was brushed with olive oil and pepper, salt, and other spices.
(Epi)
(Fougase) 
Related recipes
(10 votes)
Recipes
Questions answers