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First baguettes, lean dough straight

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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.

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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. Flour, water, salt, yeast

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What are you most proud of? I'm very happy with these overall. Thought I nailed the open, irregular structure and the cool, "custardy" taste. Right up there with some of my best efforts, taste wise. I did manage to get one "ear" but my crust could use some improvement; it wasn't quite as crackly as I would have liked. And my shaping could use a lot more practice. I need to SLOW DOWN!

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What advice would you give someone starting this project? Keep at it. Even the screw ups usually taste good.

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Amazing crumb! How'd your boule turn out?

12/29/2012 Flag