Peter Reinhart's Artisan Breads Every Day
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Recipe Review
bhnyc from New York, NY
Like the other reviewers, I made this using the starter I created following Reinhart's directions. I made this sourdough bread twice.
The first time, I should have added more flour to the dough because in hindsight it was too wet and didn't keep its shape after I took it out of the mold. The second time I made it, I really made sure that the dough was not too sticky, which meant that I had to keep adding a little flour at a time as I mixed it by hand. It took quite a bit more flour to get to the right texture. This time the bread came out of the brotform and really kept its shape.
I made both the purist version and the version with the added yeast. Both tasted great but I preferred the rise on the one with yeast.
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