arte bianca / the art of making bread (literally, white art)

I am not an artist (artista) in any art, let alone making bread (fare il pane), just passionate about it. And I like the Italian expression: it recognizes the special talent of all the people who give us good bread. Buono come il pane (as good as bread), we say in Italian, instead of "as good as gold."

Here are a few images from my most recent home productions (versus recent productions made elsewhere: a story I will tell in a future post). All recipes are in Peter Reinhart's Artisan Breads Every Day.

onion and forbidden (black) rice bread (wild rice in the original)

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many-seed bread, with flax, sesame and sunflower seeds and rolled oats (pumpkin seeds in the original)

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5-braid challah

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Would you like a slice?

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Click on the button to hear me pronounce the Italian words mentioned in the post: 

arte bianca

or launch the arte bianca  audio file [mp3].

 

Related articles

challah fatta in casa / homemade challah

pane alle olive stile cipriota / Cyprus-style olive bread

pane di Pasqua bulgaro / Bulgarian Easter bread

Comments

[fabdo]

OH YEAH! I would! ;) Io adoro il pane Simona! Mi cimento anche a farlo e con risultati discreti. Quello che mi fa impazzire è l'odore del pane sfornato...mmmm....acquolina...
La tua treccia gialla è di un invitanteeeee!!!! Che farina hai usato?
basìn Donatella

[Anh]

I love it - white art! :) Love bread making, too.

[Laura]

I bought the book since I was one of their recipe testers but somehow haven't tried anything from it. My problem is that I can't stop eating bread when I have it in the house, so I end up gaining tons of weight. One of the reasons I stopped the bread baking apprentice challenge is the 5 pounds I gained eating the wonderful breads.

I love baking bread though, I need to figure out a way to get rid of the bread when I make it ;o)

I love making challah, yours looks beautiful. Did you use farm eggs, it is so yellow.

[Simona Carini]

Ciao Donatella. Sono sicura che Billa e tuo marito gioiscono al risultato del tuo cimento. Il pane e' fatto tutto con farina bianca: il giallo e' dovuto ai rossi d'uovo e Laura ha indovinato: sono uova di galline ruspanti.

Thanks Ahn.

Ciao Laura. I noticed that you had stopped and was wondering. I often share part of what I make or I freeze it. Somehow we manage to be restrained in our consumption. Challah is nice, in that it keeps longer than other breads. Indeed, I used farm eggs, hence the beautiful color of the crumb.

[Ivy]

I love everything and the one with the black rice is very interesting.

[Paz]

Yes, please! A slice or two for me. ;-)

paz

[Simona Carini]

Ciao Ivy. The black rice is very interesting: when it is cooked it's deep purple. Once I used it to make risotto.

Certainly, Paz, any number of slices you'd like.

[Foodycat]

May I have a slice of the challah please? With butter and jam and a cup of coffee, if that is OK!

I've made a gorgeous salad (chicchi) with venero nero, chickpeas and truffles, but I have never thought about adding rice to bread!

[Simona Carini]

Of course it's ok! Your salad sounds good. I thought black rice would work as a substitute for wild rice and it did.