Sylviambt's Reviews
2 recipes reviewed. Showing 1 to 2Sort by: Book Title 
| Date | Rating | Recipe Title
Bread: A Baker's Book of Techniques and Recipes
By Jeffrey Hamelman
Wiley - 2004
This has been a year-long obsession with this particular formula. I've made 2-4 loaves a week and have found this recipe virtually bullet-proof. The preferment has been flexible enough to permit stretching to nearly 24 hours (up from the recommended 12) by slowing activity in a cool root cellar.
It's a recipe that does continue to build skills because temperature and hydration require judgement calls on just when to bake. It's a matter of nuance though, not of absolute success or failure.
This is one I highly recommend. Everyone that's tasted it, loves it.
useful (3)
Peter Reinhart's Artisan Breads Every Day
By Peter Reinhart
Ten Speed Press - 2009
I've made this recipe twice and am a bit frustrated with the lack of rise. As instructed, I've used the directions provided for the pain a l'Ancienne, page 52, but wonder if there's a step missing. I shape the bread as directed after the first hour, and then let rise again for another two hours. Should this be three hours given the deflation that comes even with the most gentle folding? I'd really like bigger holes in the bread. Or should I increase yeast by a smidgen?
useful (1)