artisan bread


Just wondering does anyone out there have a good recipe/baking instructions for artisan bread / rolls ?

Peter Reinhart would be a good person to answer this question. Try sending him an email to:

Hope that helps.

I use my regular pizza dough and size it up in 5-ounce sub roll alike and glazed with oil and oregano. You could also add some Parmesan or Ramona cheese on top.

First off we have to identify what you understand or are trying to market under the name “Artisan”