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W W Batard - pate fermentee

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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.

Other projects made as part of this class:

Food & Cooking
Food & Cooking
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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. W W flour increase to 20%.

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What are you most proud of? Good taste and rise.

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What advice would you give someone starting this project? Don,t cheat on the rising. Patience

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Wow! That looks amazing!

10/09/2012 Flag

I've been experimenting with W W flour and this batch has about 20%. More than recommended but results seem fine. Anymore and dough rise is much less.

10/10/2012 Flag