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:
fougasse
1 comment:
Thanks for the note about the pizza dough. Your bread is gorgeous, btw.
Post a Comment