Cynner on craftsy.com

Lean Dough, Pate Fermentee Method

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Lean Dough, Pate Fermentee Method

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
Ingredient Grains
Method Bake
Cynner on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Half (472 g) of my Lean Dough, Poolish Method dough from the day before (eaten by my husband before I could get a picture), 680 g Unbleached All-Purpose Flour, 14g salt, 1 tsp instant yeast, 2 c water

Cynner on craftsy.com

What are you most proud of? I loved the way it tasted--nice crunch on the outside, soft on the inside.

Cynner on craftsy.com

What advice would you give someone starting this project? This one freaked me out a bit. My advice is to lean into your fear (if you have any), and go for it. You're probably not supposed to be able to feel bits of firmer dough at the final stage, but I went for it anyway. I half expected it to bomb, but, I swear, Mr. Reinhart's methods are fool proof--even when you use the wrong flour!

Cynner on craftsy.com

His methods do seem foolproof to me also. Lucky husband! I would beat mine with a hot baguette if there were any left.

10/11/2012 Flag

Beautiful bread!

10/11/2012 Flag