April 2, 2010 - 1:41pm
Peter Reinhart's Artisan Bread Everyday White Sandwich loaf question
Hey all,
I have made this recipe and both the man and I enjoy it a lot, however.. His recipe calls for retarding the dough in the fridge for 24 hours. I was curious about anyones experience with not retarding it. We're pretty much out of bread because I got so busy making pitas this week for lunches and meals, so I'm looking to make a few loaves today.
Thank you for any feedback!
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Retarding the loaves helps develop flavor. That said, if you're out of bread and your only other option is (gasp!) to buy it from the store, I'd say bake away. It's still going to be superior to Wonder bread.
Yeppers will do. =.) I warned the mister that the flavor may not be as developed, but he was fine. Yeah, lots of baking to do today.
Thank you for your opinion =.)
This is a great bread and it tastes terrific wheather you retard it or not. My favorite variation is to not retard it and make Cinnamon Bread with it. I divide the dough in half, roll it out into a good sized rectangle and shake lethal amounts of gound cinnamon on the dough. I stretch and roll the dough up (so I get lots of truns) and seal the seam. I then shape it using the Kranz Cake method. Great stuff.
Dwayne
Awesome, thank you. It definitely looks like it would make for great rolls. My bread pans are a bit large, so the first time I made it I only had enough for 1 loaf, plus a little offset, so I made the left over dough into 4 rolls and they were really tasty.
We really liked the taste, so we were worried that a lot of flavor would be lost, but it sounds like it wouldn't.