different breads

Where can I find a discussion of the differences in recipes and techniques used which result in different breads
such as French, Italian, Cuban, German, Moroccan all as opposed to plain old american "Bunny"-type bread? There must be minor differences in ingredients, proportions, processing, kneading, or baking.

[Wambly]

I can give you a run down on my failed attempts at French bread ..
French bread is different than most American (pan) bread in that there is no fat. The dough is made of flour, water, and yeast.
My formula calls for a sponge to start (as with a sourdough, but a younger starter).
The trick to French bread I have never mastered is the 'wet' oven.
You have to have just the right amount of moistier in the oven the first 15 min or so to form the classic paper thin crispy crust... there are steam injected ovens for just this process. I have tried to do it 'by hand'(ice cubes in a tray to melt during baking, opening the oven to spray with water) with varied results but never to my satisfaction, the crust has aways been to tough and to thick.

[m brown]

wambly, try adding malt to the dough or getting a dough conditioner. i get my home kitchen stuff from Kingarthurflour.com.
there is no shame in using bread conditioners, basically has extra gluten and sugars to fortify the structure.
also, try a higher protien flour like a First Clear Flour.
get some bricks and line the lowest shelf of the oven and when you want steam, spray water on them and voila! steam.

[Wambly]

M Brown, thanks for the tips.
I have never tried using conditioners..
I have tried both malt and straight sugar.
I did come up with an acceptible product with French bread .. Used the top layer of a deck oven (with the bottom on) and cranked the baking temp 10 degrees during the time I was opening and closing the door to spray in water (about every five min). Baking with the extra heat seemed to help keep the temp up enough to get oven spring and get a crispier crust. Not sure if I used to much water or what. My main complaint was with the thickness.
Never have tried it at home. I work as a personal chef now and most of my clients are more interested in wheat and rye.

[m brown]

jbott, you just started one! try also posting baking questions in our baking and pastries section of the boards.
what is your question?
breads are as varied as the people who bake them!