VeraBR on

My Big Lean Dough Batard 80% Hydration

+ Add a Project
Small magnify icon
Photo Details:

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.

Other projects made as part of this class:

Food & Cooking
Sourdough Boules
View 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
VeraBR on

Share a little about the ingredients and techniques used to create this dish/item. I used a Danish whisk. I started with a 30 min autolyse, added salt, mixed for 1 min, let ret for 10, did the first S&F, the three more at 30 min interval. Bulk fermentation for 2 h, divided in 2

VeraBR on

What are you most proud of? Sooo proud of the crumb! And I was surprised at the taste! Very good, considering this was a lean dough!

VeraBR on

Very impressive!

10/08/2014 Flag