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Lean Dough, Straight Dough Method

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The crumb (lg boule)

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
Lean Dough
Food & Cooking
Olive Babka
See All Class Projects »

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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. Unbleached, All-Purpose Flour, 567 g Salt, 11g Instant yeast, 1tsp Water, 385g Mat w/ bowl Oil Improvised couche for my large boule

Cynner on craftsy.com

What are you most proud of? The crumb! It's the first time I've been able to get those great artisan holes. I know that it must be the stretch and fold method. It's the easiest method I've ever used making bread. If you're interested in baking bread, this is the class for you. (Translation: If I can get these results, anybody can.)

Cynner on craftsy.com

What advice would you give someone starting this project? Watch the lesson.

Cynner on craftsy.com

Oh my, that look so yummy congrats :-)

10/09/2012 Flag

Oh, so delish! Your house must smell amazing!

10/09/2012 Flag