Posted by: Dan Brosemer (odin) on January 18, 2009 at 19:20:23
Apparently Peter Reinhart needed some more recipe testers for his new book. Obviously, I jumped at the chance, and now I have a new dough sitting before going in the fridge. It's a 75% hydration French bread using delayed fermentation. I can hardly wait to bite in to it. Pics are now up. Boy was this ever tasty!
Posted by: Dan Brosemer (odin) on September 06, 2008 at 17:11:05
I've tried this bread before, but never with such success. I made it with 75% hydration instead of the recommended 80% to make it easier to work with. I think that payed off since it was on the edge of what I could reasonably handle. Wow, did it ever turn out tasty, and the ciabatta I made with the second half has the best-looking crumb of anything I've ever made.
Posted by: Dan Brosemer (odin) on August 30, 2008 at 18:36:27
This is the first time I've made a boule. Overall, I'd call it a success. It's a tiny bit flatter than I'd like, but practice will take care of that. The crumb's also too even. I'm still not too sure what I'm doing wrong there, but I'll keep trying to get that one right and eating everything along the way.
Posted by: Dan Brosemer (odin) on August 27, 2008 at 08:06:53
I've never made a cheese bread before and never read about how to do it, but I had this idea in my head. It turned out to be pretty much spot on. I just need a little more cheese next time.
Posted by: Dan Brosemer (odin) on August 24, 2008 at 19:53:04
I made a loaf of bread today for the first time in a while. I decided to start again with my basic whole wheat loaf. It turned out not half bad.
