Peter Reinhart's Artisan Breads Every Day
Tags:
Single Review Display
homejoys from ,
This recipe is one of our favorites from this book. My husband and I just loved the chewy texture, large holes and great flavor. The dough is very wet and sticky but the stretch and fold technique described in the book is a simple way to eliminate the kneading.
Changes I made: I replaced 1 1/2 cups of flour with whole wheat. I also added 2 T of vital gluten. Whole wheat flour makes a drier dough so I increased the water by 1/4 cup.
Definite winner!
Login or register to add your own review of this recipe.