The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks for the info

Irutigliano's picture
Irutigliano

Thanks for the info

I just want to thank everyone that has contributed to this site and has inadvertently helped me. I made Peter Reinhardts Pain A L'Ancienne but I changed up the method a bit. I used my newly acquired dough whisk (learned about that here) to just bring the dough together.  I put int in a covered bowl, in the fridge for 25 minutes (autolyse, knew about but was inspired here) took it out and did the stretch and fold 8 times (learned about here). In my sprayed cambro in the fridge for 1 hour. 8 more stretch and folds, back in Cambro in fridge over night. Took out in warm (I live in Phoenix) kitchen till doubled and the finger poke test worked (again learned about that here) and baked according to instructions in book! Perfect!!! I have always loved this bread, the flavor is amazing but I ave had trouble with oven spring and achieving the open crumb. Anyway I wish I could post pics because I am so please with the final result. Thanks again!

 

 

clazar123's picture
clazar123

I can't think of what is most amazing about this site except that it is not really just about bread.  It is an international site where people from every country on the planet talk about a subject as simple as flour,water,yeast,and salt. Everyone helps anyone that asks. Everyone who visits here gains something. Everyone is respected and generally respectful. It is a wonderful, world-wide community and that is what is really amazing. I am glad it is here and I experience that joyful feeling every time I bite into a delicious loaf I have made.

Thank you,Floyd and everyone!

Have delicious fun!

 

Floydm's picture
Floydm

:)

Irutigliano's picture
Irutigliano

Well said clazar