The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

PR

  • Pin It
loydb's picture
loydb

Just to prove that I still do actually bake -- here's a sourdough-only version of PR's whole wheat sandwich bread from WGB. Instead of using yeast, I let the sourdough take over. The initial fermentation was 4.5 hours, the final banneton proofing was 3 hours.

And let me just say I really, really, like the Brod & Taylor proofer. 

 

DianaM's picture

PR, Artisan Breads every day - hydration

May 11, 2011 - 9:19pm -- DianaM

On page 37, 4th paragraph, PR says that a current starter can be used in making his Mother Starter (page 42). 

I started with 100% hyrdration of a KA starter.  My new mother has doubled according to paragraph three on page 42, I was to knead the risen starter for a few seconds and then form it into a ball.  My dough is entirely too slack to form a ball. 

Any input as to why? 

Diana

Boboshempy's picture
Boboshempy

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.


I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".


This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.


Enjoy the pictures,


Nick



 

gaaarp's picture

Five-Grain Seeded Sourdough Bread Recipe

January 21, 2009 - 7:41pm -- gaaarp

I have been tinkering with PR's Basic Sourdough Bread recipe for a while and have come up with the following recipe, which I really enjoy baking and eating:


Five-Grain Seeded Sourdough


 Five-Grain Seeded Sourdough Bread


 (based on Peter Reinhart's Basic Sourdough Bread, The Bread Baker's Apprentice)


 


Firm Starter

gaaarp's picture

Peter Reinhart is Accepting New Testers

January 18, 2009 - 9:45am -- gaaarp
Forums: 

The day I've been waiting for is finally here!  I've read a number of posts where people refer to testing recipes for Peter Reinhart's books, so I sought out his website a few months ago.  He kept saying he was going to open up his blog to new testers, and the day has come. 


For the next week only, if you would like to test recipes for PR and report back to him on your successes/challenges/failures, go to http://peterreinhart.typepad.com/ and follow the instructions.


Happy baking!

Subscribe to RSS - PR