Found this beautiful (albeit a bit long) video on YouTube. I've not seen it discussed in this forum before so I thought I'd post it. Im not really sure how to direct it right onto the "Videos" section of the site, so if someone could please tell me how for the future I'd really appreciate it. For now I guess i'll just dump it into the General area.
Happy baking y'all
Hi guys,
This may sound like a stupid question, but how do you make two loaves out of one batch of dough if the oven only fits one at the time.
I mean how do you prevent one loaf being over proofed or the other one under proofed?
Thank you!
Raluca
Frank Sally, an instructor at the SFBI (and my instructor in the Artisan II Workshop), recently published this article in Modern Baking. The article is short, but it has a lot of good information and a formula for hand-mixed sourdough bread. I thought it would be of interest to TFL. Here's the link:
Enjoy!
David
I just posted this review to my blog at The German Foodie.
“The Bread Baker’s Apprentice”, Mastering the Art of Extraordinary Bread by Peter Reinhart
“The Cheese Board Collective Works”
By the Cheese Board Collective, with a Foreword by Alice Waters
“Crust & Crumb”, Master Formulas for Serious Bread Bakers by Peter Reinhart “Crust & Crumb” is published by Ten Speed Press, (P.O. Box 7123, Berkeley/CA 94707; http://www.tenspeed.com). 1998. ISBN 1-58008-003-0, 210 pages, hardcover, $29.95 plus shipping.
