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White Loaves

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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
Sourdough Boules
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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. White bread makers flour Salt Yeast Sugar Bread Improver Seeds

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What are you most proud of? The crust was light and crisp and the crumb was very light, soft and moist.

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What advice would you give someone starting this project? This is what I call a forced bread. I knew I was going to be pushed for time so I include the sugar and bread improver in the basic white dough recipe. After the four stretch and folds (how much do I love this technique!) I shaped the loaves then placed them in their pans over a sink with some hot water in it and a tea towel covering them to create a warm humid environment which creates a fast rise. 40 mins later in the oven and baked. Bread prepared and baked in just under 2 hours, not quite the true artisan way but there where no complaints about the results.

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