Friday, March 05, 2010

Reinhart's French Bread follow up

Reinhart's French bread turned out well.

It's a 67% hydration bread, with slightly less yeast than the Lean Dough.

Tasty results; really good browning & crust flavor. The downside is that the oven spring was so-so (probably b/c I forgot to bump up the yeast, as I use ADY). That's probably a problem with many/most of the recipes I've done to date, in fact!

The interior texture wasn't as holey or fluffy as the Lean Dough.

I must say, being done with bag #2 of KAF Bread Flour, that it does really perform better than regular bread flour: more chew, higher rise, possibly cleaner flavor. It's pricey, but I think it's worth it.

Reinharts French Bread

One batard one boule!

- Posted using BlogPress from my iPhone

Tuesday, March 02, 2010

Reinhart Bread "Lean Dough"

Baked off Peter Reinhart's "Lean Dough" bread recipe last night. Had a 17 hour cold fermentation in the fridge. It's the softest textured bread I've ever made! Very good flavor and crust too. All courtesy of 75% hydration and the "stretch and fold" technique.

I really enjoyed his class in Westlake Village on Friday. I think I'll try his French bread recipe next.