Artisan Bread.When I moved to Southern California, bread, artisan bread, the one we call pan campesino (country bread) was one of the things I missed the most. In Caracas, we were used to having the best bread makers and bakeries.Buying fresh French baguettes and loafs on a daily basis was customary. The bakeries, mostly controlled by Portuguese bread makers, were always walking distances from home. The one in charge of buying the daily bread, was also entitled to start eating, on his or her way home, a piece of the most delicious crusty piece of warm bread.All my ‘suffering’ ended when I discovered La Brea Bakery. They bake artisan bread in the shape of baguettes, sour dough loaves, plus rosemary and garlic and whatever Mediterranean flavors you can imagine. We used to buy it fresh and warm from Costco, or, baked the day before, at our local grocery… the quality is extraordinary.A few days ago, I found The Italian Dish and I must confess, this was another turning point. Elaine, the author, doesn’t know yet, she’s my twin cooking soul. Digging and diving into her blog, I found this post to make artisan bread. I haven’t stopped baking it since.It requires time and planning ahead, but the process is effortless and mess free. This bread is comparable to the best artisan bread you can get in French boulangeries or in those Italian bakeries in San Francisco. Trust me, this is the real stuff, and the aroma it brings to your home, is only another excuse to keep baking.This bread is good to be eaten fresh, toasted, and is ideal for making bruschettas and croutons.
Soy una escritora que cocina o una cocinera que escribe: el orden de los factores de no altera el producto. Desde 2010 hice de SAVOIR FAIRE el lugar donde convergen mis dos pasiones y ahora desarrollo recetas profesionalmente y trabajo como estratega y creadora de contenidos digitales, incluyendo la producción de videos de cocina. Disfruta mis recetas.