Comments on: Peter Reinhart’s French Bread

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By: michael

michael — Thu, 14 Jul 2011 13:14:32 +0000

I use Gold Medal Better for Bread unbleached flour and followed the direction verbatim. Problem i have is that the crust is extremely hard and the inside is dense. There are plenty of big holes in the inside so i guess i’m doing something right. Any suggestions on these problems?

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By: An

An — Wed, 30 Mar 2011 20:14:03 +0000

What is the size of each baguette you made? I know the standard length is 24 inches, but I want to make sure so I can adjust the recipe accordingly.