My husband prefers this to my sandwich loaf, so guess I'll be making it more often. Basic recipe is from The Bread Baker's Apprentice, with modifications by Antilope (16th post). I like her recipe, but started making Reinhart's, by mistake. When I realized, I switched to hers, so this recipe is a modification of an adaptation. A Peter Antilope. Anyway, it's very good tasting. I have never tried the Dutch crunch, but would like to.
- Moe C's Blog
- Log in or register to post comments
Nice Bake, Moe. Wonder if you would shape and bake it as Baguette Viennoise :)
Jay
Thanks, Jay. My shaping isn't the greatest, but I wanted something fatter than a baguette Viennoise.
There is a Vienna dough formula in, inside the Jewish bakery. I think my next bake will be this modified Reinhart's formula. Maybe, I will go off the resuvation, and do baguette Viennoise. Your "sandwich" loaf looks marvelous! Thanks for sharing. Keep an eye out for my rendition.
Best,
Will F.
The old threads I've been reading started out with the recipe from ITJB, but it seemed to present problems. OldWoodenSpoon had several threads on his travails. It would seem that the Reinhart, or Reinhart/Antilope formula, is better and I'm happy with it.
Your results are always excellent, so it should be a breeze.