May 17, 2009 - 5:10am
Reinhart's 5 hour loaves
Bread Baker's Apprentice cites formulas for French Bread and Ciabatta (start ti finish in 5 hours) with large percentages of pre ferment (160) to produce loaves with the qualities of much longer fermented doughs. Anyone have opinions for or against this? Is it just to simplify the process for home bakers?