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I tried Peter Reinhart's starter from Bread Baker's Apprentice. After 24 hours it was just slightly expanded. I added the additional flour and water as instructed, and it went wild (no pun). In the morning it had more than doubled, blown off the plastic, and run out on the counter. I threw out about half of it and fed the rest. Trying to slow it down, I used 2.5 oz. water and
I have been making baguettes using a new-to-me recipe, the French Bread recipe in Peter Reinhart's book The Bread Baker's Apprentice (15th Anniversary Edition). This is my second attempt at this recipe. The first bake turned out reasonably well. The recipe calls for four "stretch and fold" operations at 30 minute intervals. You grab the end of the dough, pull and fold it 2/3
Bellefonte Bread Baker and Acadian Consignment both launched in Centre County during the pandemic offering zero-contact services.
I made this bread and it turned out great! Even though it hardly rose after I rolled it out to add the cinnamon sugar swirl. Oh well, one loaf had walnuts and the other without but both were good, sweet, and extra tasty toasted.
Been a while since I had some bagels and have been craving them, so it was clearly time to revisit this wonderful recipe from Peter Reinhart in the Bread Baker's Apprentice. I've done this at least 2 or 3 times in the past always going with the poolish and commercial yeast version. I figured it was time to try the full sourdough version.RECIPE AND CALCULATIONS HEREOne of the