Peter Reinhart's new book...Questions.
I have two questions really...
First off I have been making Struan as my go to bread recipe for the last several months. I was following the recipe/techiques in BBA. I tried the technique in the new book. I am guessing from the new book that soaking the grains is no longer necessary. Is that true? If so that would be nice cuz sometimes I forget to soak my grains.
My second question has to do with the Classic French Bread Recipe. I've tried this several times, and the flavor is spot on, but I cannot for the life of me get my crumb right. It always ends up very compact and dense. I'm wondering if I should skip the bulk fermentation and just go straight to the form and bake it in the morning? Any thoughts?