HeirloomImprint on craftsy.com

Lean batard - love that oven spring!!!

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Photo Details:
Camera HTC QCAM-AA
Exposure Time 249/10000
F-Stop 2.0
ISO 113

Interior crumb

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.

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

Please describe the type of cuisine. Artisan bread

HeirloomImprint on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Transitional load with bread flour, rye flour and sprouted wheat flour, water, salt, yeast, olive oil and a touch of honey. (Next time I think I'd leave out the honey)

HeirloomImprint on craftsy.com

That crumb looks moist and custardy, great job!

04/21/2014 Flag

What a fabulous loaf. I wish mine looked like that!

07/13/2014 Flag

Hi, Vicky - keep practicing and it soon will. Bread baking is a learned skill and it just take a little practice once you have good technique (which Peter teaches in this class)

07/13/2014 Flag

It already has improved about a thousand percent thanks to Peter! Yeast is clearly a mysterious thing. Thank you for the encouragement.

07/18/2014 Flag

Oh, and thanks for the insight. I am reading a lot of your comments and answers to people's questions and they are really very helpful.

07/18/2014 Flag