Exciting news
It is in the bread feed, but I think this one is worth calling out here too: Peter Reinhart's new book has gone to press.
I'm excited.
That is all.
It is in the bread feed, but I think this one is worth calling out here too: Peter Reinhart's new book has gone to press.
I'm excited.
That is all.
Hello all,
Could anyone, please, please, post the BBA pain a l'ancienne recipe.... I want to start it tonight and (I don't have the book) I won't be able to drop-by the library to pick it up :(
Thanks sooooo much
Srishti
I am relatively new to artisan bread baking and have been using a Kitchen Aid Pro 600. Following the mixing times in the BBA, I have yet to attain the satin/silky texture on the dough (except for cin.
I don't know why, but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it's not: it is easy.
A recipe and a description of how easy it was to make these below.