What You Need to Know
The hearth bread is a "freestanding" loaf baked at high temperature that is both crusty and chewy. The higher baking temperatures are possible due to the use of lean doughs. If the dough contains significant amounts of natural sugar or sugars or oil are added to the dough, lower temperatures are used.
Steps
- 1.
Pane Toscano (Tuscany, Italy): Salt-free bread highlighting wheat flavor through hearth baking
- 2.
Pain de Campagne (France): Rustic loaf with complex flavor from slow fermentation and hearth baking
- 3.
Bauernbrot (Germany): Farmer's bread with thick crust developed in wood-fired ovens