A Book Log
How did your bread turn out?
John-Mark Freve (jfreve@hotmail.com) -- Mon Jan 6 08:24:24 2003
I'm going to call it about 2/3 successful. It looks great:
It tastes very good and has a deliciously crisp crust, but the inside texture is way too dense -- it's more like regular white bread than a light French bread. I think I didn't let the dough rise long enough, based on my inability to calculate "doubling in volume" by eye on an irregular solid.
Mike (weblog@klio.org) (http://www.klio.org/weblog/) -- Mon Jan 6 14:39:41 2003
Update after further cooling and further eating: It's better than I thought. If it's not precisely light and airy, it's definitely not dense or heavy. And it does taste delicious -- I found myself deliberately not buttering pieces and enjoying the pure bready taste. That I managed to get such successful results on my first try speaks highly to Reinhart's ability to impart knowledge. If you're going to bake bread, buy this book. It's good.
Mike (weblogs@klio.org) (http://www.klio.org/weblog/) -- Mon Jan 6 22:32:36 2003
As an addendum, his corn bread recipe is great.
Mike (weblogs@klio.org) (http://www.klio.org/weblog/) -- Tue Jan 14 19:38:05 2003