Pain de campagne from Reinhart's Bread Baker's Apprentice. This is my first attempt at a loaf from this book, as well as my first post.
i did my first recipe from peter reinharts whole grain bread book and i'm very pleased with it. this is the most oven spring i've gotten on a free form bread to date. i am not allowing anyone to cut into it until completely cool....this could take a while.
I bought this book a couple of months ago because the recipes looked so enticing. I've used Laurel's Kitchen Bread Book for many years and have always achieved very good results from her recipes and techniques. But, I wanted some new whole grain recipes and got pretty excited after reviewing the table of contents in the Reinhart book.
For several months now, I have been baking whole wheat breads based on recipes in Peter Reinhart's latest book. For the most part, I have met with success.
I am now attempting to modify these recipes to accomplish two goals: to eliminate commercial yeast from my breads, and to simplify the baking schedule (which includes using less equipment, making less mess, and adjusting the rise times to occur while I'm at work).
Today, I made Peter Reinhart's master formula whole wheat bread from his new book Whole Grain Breads. According to the text, soakers "change the way the dough performs, usually sweetening it and creating a richer more golden crust."
Normally, I never add sweetner to my sourdough recipes. Interestingly, I see that most of the recipes in the book call for a whopping 2 - 3 Tablespoons of honey or agave nectar; sugar or brown sugar, so I wonder if that is the reason why the bread is sweetened ....
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.