October 8, 2011 - 8:45pm
Crust & Crumb's Whole Wheat Bread with Pate Fermentee
I just made the French Bread II recipe from Reinhart's "Crust & Crumb" (with pate fermentee) and decided to turn it into two boules. Here are some pictures, please let me know what you think.
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Did it taste as good as it looks?
Thanks! Yes it did. Acutally, the key to this bread is to retard it over night in the fridge. We used to make it at the little bakery we briefly owned, and it would literally keep fresh for days.