Rjohns39 on craftsy.com

Assignment 2

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Photo Details:
Camera Apple iPhone 5
Exposure Time 1/20
F-Stop 2.4
ISO 200

Created in this Craftsy Course

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
Great
Food & Cooking
Sliced Bread
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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Bake
Rjohns39 on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Followed the Pate Fermente method, but over proofed the bread. Poor use of time management. Batard's didn't do too bad, first boole is horrible. We'll see on the second one.

Rjohns39 on craftsy.com

Thoughts and comments welcome. Obviously, don't over proof is a good starter...

03/23/2014 Flag

but this one looks good..

03/28/2014 Flag

OK! My 7 year old grandson, took the uncut boole and batard home with him. He's got a broken leg and on a walker--yet he tucked a loaf under each arm... So, ugly or not, I guess it tasted good...

03/23/2014 Flag

I think the batard looks lovely.

07/13/2014 Flag