Peter Reinhart's Artisan Breads Every Day
Tags: Reinhart whole grain hearth bread every day
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Sylviambt from Clear Lake, WI
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?
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