Saturday, March 17, 2007

Bread Baker's Apprentice - Pain de campagne

This recipe from Bread Baker's Apprentice is noted as a good dough for making different shapes with. I haven't had a lot of practice with shaping dough, so I gave it a try. The dough is comprised of a large amount of pate fermentee, and has a small amount of whole wheat flour for color and flavor. I ended up making two loaves, each weighed a little over a pound:



1 comment:

Randi said...

Thanks for the note about the pizza dough. Your bread is gorgeous, btw.