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I received The Bread Baker's Apprentice as a gift this year, which I hadn't baked from yet. I also have a bag of Central Milling's Old World Bread Flour I got this Fall, which is my favorite bread flour I've tried so far, but due to my fondness for whole grain home milling, I haven't been using it. I put them together to make Reinhart's simple Pizza Napoletana recipe and to
Splurge-worthy gift ideas for those ready to upgrade their stuff.
Meet clementine kumari breslaw, owner of doughn't be sour, a sourdough doughnut company. lines at doughn't be sour were out the door. chef clem and co. had such wild growth that they began distribution to stores nationwide. things were sweet. but not too sweet... chef clem was flying back from the national bread baker's conference, when she received a distressing video call from her assistant, haley: chef clem's business— and her dough —outgrew its fridge; she needed a bigger one asap if she was going to fulfill her orders. so she used her american express business platinum card to earn mo...
Brother Peter Reinhart has devoted his entire life to nurturing matters of the soul. His spiritual path has led him to the comforting ritual of baking bread.
I've had the same experience. And I didn't keep track, either, of the amount of flour I added, but it was substantial. Very good bread, however. breadforfun May 30 2011 - 10:20amI agree Yes, the last time I made it I had to add about 100g additional flour during kneading. I thought possibly that if my soaker ingredients were not fresh, they may not absorb all the additional water, but since others have had the same experience, maybe that is not an issue. I also agree that it is a bit too sweet, but the texture and the taste are otherwise excellent.