This should do you. It's not the one I'm currently using, but it's from Reinhart's "Bread Baker's Apprentice." The two loaves pictured above come from his master formulae in "Crust & Crumb" "French Bread II."
Oh wait, here we are. French Bread II formula on pages 43-45, pate fermentee on pages 38-39. That's what I've been making and remaking once or twice a week.
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Oh wait, here we are. French Bread II formula on pages 43-45, pate fermentee on pages 38-39. That's what I've been making and remaking once or twice a week.
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