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Artisan Bread (upload #3)

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two boules cooling

Created in this Craftsy class

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Other projects made as part of this class:

Food & Cooking
French Baguettes
Food & Cooking
Lean Dough Batard
View all class projects »

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
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Share a little about the ingredients and techniques used to create this dish/item. Unbleached flour, water, salt, and instant yeast

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What are you most proud of? The oven spring.

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What advice would you give someone starting this project? Don't be afraid of experimenting but learn from as many sources as possible as you try things out on your own.

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What a beautiful bread!

12/21/2012 Flag


12/29/2012 Flag

I think I have to score my bread deeper to get like yours. Jealous. (haha)

12/22/2012 Flag
o2 on o2

Thanks. I think I score it about half an inch deep. If I just cut through the skin, it just doesn't bloom as well.

12/29/2012 Flag

Nice work. That looks so professional!

12/27/2012 Flag

Looks wonderful. I have to score my bread deeper. Thanks for the pictures of all the process.

07/13/2014 Flag