Got started with hand made breads during Hawaii trip in Feb 2010 when my hosts railed at the price of grocery store breads. (cheapo white bread was $4/loaf) Amazingly, flour cost about the same as in the lower 48. So we got some flour, yeast etc and made French bread using library book "Beard on Bread". first 2 loaves made on a baking sheet, good bread but a little flat, only 1.5" tall. Then used a couple or round pans to bake the next 2 loaves, very nice loaves 3" tall. Great recipe that req little labor beyond kneading for 15 min.
Then got home and made Pugliese after the recipe from www.Bigoven.com
Did it again while in Vegas visiting family. Great recipe. low amount of work required. mix the starter. let it work. mix the dough, let it rise. form the loaves. let them rise, bake. voila! 4 loaves, easy work.
Made Ciabatta also, though not sure how it really differs from Pugiese. I don't have enough ovens to compare.
Baked four loaves from instructions in Tassajara Bread Book, written by cook at the tassajara retreat in california--very time/labor intensive. kneading 4 loaves is work. Life is too short to spend that much time making a few loaves of bread. Far better to make the Italians.
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