Created by: miwts
Project

The Proof is in the Picture

Please describe the type of cuisine. Bread Making Share a little about the ingredients and techniques used to create this dish/item. This is a pic of two sandwich loafs that I made today -- one before viewing the Enriched Breads lesson in the class (on the right) and one after (on the left). For each loaf, I used a half batch of the Vermont Whole Wheat Oatmeal Honey Bread recipe from King Arthur Flour's website http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe, but as you can see, the one on the right turned out denser and flatter. Although the one on the left is slightly over proofed, the tips and techniques from Peter's class helped tremendously and resulted in a nicer rise and texture. Thanks, Peter! What are you most proud of? Applying the tips and techniques learned in Peter's class resulted in a better loaf of bread, even though the recipe for this project was found elsewhere. What advice would you give someone starting this project? The class Artisan Bread Making is a must see for any aspiring bread maker :)

You Can Make This

miwts made The Proof is in the Picture with:

Artisan Bread Making

Online Class

Artisan Bread Making

with Peter Reinhart

Project Description

Please describe the type of cuisine. Bread Making Share a little about the ingredients and techniques used to create this dish/item. This is a pic of two sandwich loafs that I made today -- one before viewing the Enriched Breads lesson in the class (on the right) and one after (on the left). For each loaf, I used a half batch of the Vermont Whole Wheat Oatmeal Honey Bread recipe from King Arthur Flour's website http://www.kingarthurflour.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe, but as you can see, the one on the right turned out denser and flatter. Although the one on the left is slightly over proofed, the tips and techniques from Peter's class helped tremendously and resulted in a nicer rise and texture. Thanks, Peter! What are you most proud of? Applying the tips and techniques learned in Peter's class resulted in a better loaf of bread, even though the recipe for this project was found elsewhere. What advice would you give someone starting this project? The class Artisan Bread Making is a must see for any aspiring bread maker :)

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