Hi Fresh Loaf People...
I received the Bread Baker's Apprentice for Christmas. I am a long time home baker, but I was interested in trying Reinhart's formulas and (I hope) learning new ideas about bread baking.
The first formula I tried was his "Light Wheat Bread." This seemed like a simple starting place in his book.
I was surprised at how dry the formula was... 55.6% hydration? I am used to much wetter dough (65% minumum), but I thought I would try to follow his directions before going my own way.