http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/ On learning to be a culinary Jack-of-All-Trades Fri, 12 Mar 2010 12:22:05 -0600 http://wordpress.org/?v=abc hourly 1 http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/#comment-21451 Fennel Grissini & French Bread « Pease Pudding Fri, 29 Jan 2010 17:51:36 +0000 http://www.applepiepatispate.com/?p=7#comment-21451 [...] surface tension. Gently roll the baguette to desired length (it may have shrank back slightly). This website has some good photos of the process and suggested [...] [...] surface tension. Gently roll the baguette to desired length (it may have shrank back slightly). This website has some good photos of the process and suggested [...]

]]> http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/#comment-20717 Jenny Sun, 10 Jan 2010 13:51:27 +0000 http://www.applepiepatispate.com/?p=7#comment-20717 Tried this and I didn't get as much holes as I like. The crust was not as crispy and brown as shown in the pics here, sort of a dull brown. Is it because I did let the final proof long enough? or I handled the dough a little too hard? How do you get the golden brown? Tried this and I didn’t get as much holes as I like. The crust was not as crispy and brown as shown in the pics here, sort of a dull brown. Is it because I did let the final proof long enough? or I handled the dough a little too hard? How do you get the golden brown?

]]> http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/#comment-20645 Mike Sat, 09 Jan 2010 00:40:14 +0000 http://www.applepiepatispate.com/?p=7#comment-20645 Good recipe, I tried this over the last two days and the taste is great, crust was perfect and my kids won't stop eating it. The only issue I had was I baked one loaf with the seem on the side and it split open a bit, but not too bad. It took 35 minutes in the oven at 450. Thanks for putting this together. Good recipe, I tried this over the last two days and the taste is great, crust was perfect and my kids won’t stop eating it. The only issue I had was I baked one loaf with the seem on the side and it split open a bit, but not too bad. It took 35 minutes in the oven at 450. Thanks for putting this together.

]]> http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/#comment-20608 Jenny Thu, 07 Jan 2010 14:39:37 +0000 http://www.applepiepatispate.com/?p=7#comment-20608 This looks like an interesting recipe, I'd like to try it. Does the Richard Bertinet's way of kneading applicable for the pre-ferment dough as well? This looks like an interesting recipe, I’d like to try it. Does the Richard Bertinet’s way of kneading applicable for the pre-ferment dough as well?

]]> http://www.applepiepatispate.com/bread/peter-reinharts-french-bread/#comment-19748 Steven Hall Fri, 18 Dec 2009 13:58:51 +0000 http://www.applepiepatispate.com/?p=7#comment-19748 A pal recommended me to read this page, great post, fanstatic read... keep up the cool work! A pal recommended me to read this page, great post, fanstatic read… keep up the cool work!

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