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.

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