Small magnify icon
Photo Details:

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:

See All Class Projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
walla2butterfly on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. 170g sourdough, 85g unbleached white flour, 85g water (Poolish), 182g unbleached white flour, 154g wh wheat, 31g roasted wheat kaska(fresh ground), 20g fresh ground Rye, 1/4 slightly ground caraway seed, 11g salt, 285g water (95 degree). 12 hr cold fermentation

walla2butterfly on craftsy.com