Amazon just emailed me to say that my copy of Reinhart's whole wheat bread book has been shipped!  Yahoo!  I don't care how hot it is, I'm baking something!  Anyone else salivating out there?

Sue 

So I have baked a lot of bread this weekend, if you count Friday.  Friday saw the BBA pugliese.

Funny how the rye discussions have popped up in the last couple of days. I'd been planning to make the New York Deli Rye from the BBA this weekend. I couldn't find white rye flour locally, and had to mail order some. The bread turned out very different from those I've made with dark rye. Looks great for sandwiches. The book calls for sauteed onions in the starter (which I'd probably like), but I chose to omit them to see what the straight bread is like.

It is in the bread feed, but I think this one is worth calling out here too: Peter Reinhart's new book has gone to press.

I'm excited.

That is all.

Hello all,

Could anyone, please, please, post the BBA pain a l'ancienne recipe.... I want to start it tonight and (I don't have the book) I won't be able to drop-by the library to pick it up :(

Thanks sooooo much

Srishti

 I am relatively new to artisan bread baking and have been using a Kitchen Aid Pro 600.  Following the mixing times in the BBA, I have yet to attain the satin/silky texture on the dough (except for cin.

I don't know why, but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it's not: it is easy.

A recipe and a description of how easy it was to make these below.