tag:blogger.com,1999:blog-3323220381075744532.post1584177346874106024..comments2012-11-13T12:48:52.972-08:00Comments on hazel + mae: artisan bread with garlic, herbs de provence, and parmesanAlison Raehttp://www.blogger.com/profile/00157005997709392044noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3323220381075744532.post-26777776146559184142012-02-20T12:52:46.504-08:002012-02-20T12:52:46.504-08:00don't take the "sides" too literally...don't take the "sides" too literally. you will be breaking off about a grapefruit sized ball of dough from the mass of dough. basically you are just folding the dough under as you turn it, to form a round shape. the folds underneath will flatten out a bit as they bake and be on the bottom of the bread, so it's no big deal if they are uneven. <br />does that help? the best way to learn how to make artisan bread is to just start doing it... my first few loaves were an experiment, but now i do it without even thinking. <br />you can do it! <br />let me know how it turns out for you!<br />best,<br />alison raeAlison Raehttps://www.blogger.com/profile/00157005997709392044noreply@blogger.comtag:blogger.com,1999:blog-3323220381075744532.post-4137462062495726582012-02-20T12:35:15.332-08:002012-02-20T12:35:15.332-08:00I have never baked bread but because of a soy and ...I have never baked bread but because of a soy and milk intolerance my 2 year old has i am finding making everything from scratch is pretty much the way to go. So i am very lost as to what it means in step 5 when it says to gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends...the bottom four sides of what exactly?Living my life as a mommy and wife.........https://www.blogger.com/profile/00531048440889642803noreply@blogger.com