Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.
I've decided to make Peter Reinhart's whole wheat focaccia from his new WGB. Of course I had to make a few changes. I omitted the sweetener and the olive oil in the dough. I used a minimal amount of olive oil to shape the focaccia (less than a teaspoon), and I added some rosemary on top of the focaccia (I like rosemary). Here is a shot of the focaccia after it had cooled and I cut it. I am very happy with it.
Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!
Me, dividing the dough:
Note the update on the Peter Reinhart interview:
Update: Peter has offered to respond to community questions for the next few days. If you have any questions about whole grain baking or his new book, fire away!
For simplicity's sake, let's keep it all on that post. I'm disabling comments here just so people don't accidentally post on this thread.
I still recall hearing the buzz around my hometown, Forestville, California, about the new cafe that had opened there when I was growing up, Brother Juniper's. Inevitably people's comments sounded something like "My sandwich/chili/coleslaw was excellent, but did you try the bread? It was incredible!"
I have signed up for Peter Reinhart's whole grain bread class in Chapel Hill NC on October 20th. Is anyone else planning to attend?
I'm kinda excited. I'd ordered Peter Reinhart's "Whole Grain Breads" and Daniel Leader's "Local Breads" from my local bookstore (sorry, Floyd, I don't do business with Amazon). Both were due out in September, but I had a message on my answering machine today (early August) that they were BOTH in. Sometimes they get books in early and are not supposed to sell them before a certain date, but they had no such directive. So I have them right this very minute! Too bad I have to attend to other things right now (make crackers for an event tomorrow