another recipe from reinhart's Artisan Breads Every Day. i've made a couple of versions of french bread from his other book; both of those are traditional recipes. this one is so simple: just flour, water, salt, and yeast (no sugar!), and just a couple of minutes worth of kneading, then into he fridge overnight or up to 4 days for cold, long fermentation (allowing the natural sugar in the flour to come out). then, on the day you wish to bake, you pull out as much as you want to bake a couple of hours before you bake, shape it, let it sit, and bake. and let me tell you: it's good. now, if you want some dark blisters along the outside, you can shape the dough as you like and let it rise for 90 minutes before the refrigeration. that is what i did with this loaf. for less than 10 minutes worth of work on a sunday so that you can have freshly baked bread during the week after work? dangerous, my friends :)
2 comments:
oh man the bread in that book is soo good! my parents have been experimenting with it for a couple of months and they have had delicious success stories!
hey, west coast is in da house! thanks for stopping by :)
yep, reinhart definitely knows how to bake some tasty bread.
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