He says the dough should be almost-batter-like but still bread-dough-ish. That pretty much describes this.
Recipe Testing - French
This is a short-knead French bread that I got as a test recipe from Peter Reinhart himself. Apparently he's writing a new book and opened up his recipe tester list for a day. I was lucky enough to get in. This is the first result.
He had us fold the dough in the bowl. This is enough to build the gluten in this dough since it will sit overnight in the fridge.
After removing from the fridge the next day, it's large and bubbly, a lot like pain a l'ancienne.
I've never shaped a torpedo before. You can tell from the job I did on this one.
I like the composition of this shot. It's the boule proofing in one of my bannetons
Both loaves are on the cooling rack. They smell great!
He had us fold the dough in the bowl. This is enough to build the gluten in this dough since it will sit overnight in the fridge.
After removing from the fridge the next day, it's large and bubbly, a lot like pain a l'ancienne.
I've never shaped a torpedo before. You can tell from the job I did on this one.
I like the composition of this shot. It's the boule proofing in one of my bannetons
Both loaves are on the cooling rack. They smell great!