Peter Reinhart's Artisan Breads Every Day
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bhnyc from New York, NY
I thought this was OK- definitely not my favorite from this book. I made the rustic loaves (three small ones) instead of the pizza dough and followed the directions for the pain a l'ancienne, as indicated. I did not get the nice big holes that I get when I make the pain a l'ancienne with bread flour- but perhaps that is due to using whole wheat flour instead. This bread didn't smell so good while it was baking which I thought was a bad sign. It isn't great plain but tasted good with butter and with peanut butter- but what doesn't?!
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