Peter Reinhart's Artisan Breads Every Day
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cadfael from , NS
These biscuits are ones I will definitely bake again. I followed instructions exactly, including grating the frozen butter and resting the dough. I found the tips and techniques about hydration, coating, and handling the dough very helpful.
The dough rose beautifully in the oven. When the biscuits were still warm, they had the texture and taste of a cross between a croissant and a tea biscuit. When they were completely cooled and broken in two, you could really appreciate the flakey layering. A slight tang underlays the buttery flavor giving the biscuits a real artisan bakery taste. The crust is lightly crispy, and the interior meltingly tender.
Best of all, I froze half the cooled, cooked biscuits and reheated them in a couple layers of foil for 10 minutes after letting them sit out of the freezer for a half hour. Worked like a charm, making it perfect to serve for a company dinner.
(edited 19th February 2010) (0) comment (1) useful
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