Peter Reinhart's Artisan Breads Every Day
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Recipe Review
andrew from Vancouver Island, BC
This has been my favourite bread recipe since Peter introduced it in The Bread Baker's Apprentice. I've made baguettes only so far, which are better than any bakery baguette I've ever had. The bread is airy, nutty, chewy - just fantastic. They're also incredibly easy to make; all the work happens overnight in the fridge.
Peter has tweaked the recipe for this book, and has managed to improve it using some of the new techniques he's developed here. It does add a little time on the front end, as you do a number of stretch and folds before putting the dough in the fridge overnight. But he's reduced the work when you bake - the dough only has to be out for an hour before going in the oven, and there's no need to spray the oven walls with water.
The result is just as tasty as the previous recipe, and the baguettes I made had noticeably higher oven spring - they were much rounder in cross-section than any I'd made before.
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