Hi all, Yesterday I was making peasant bread with 25% whole wheat flour 75% AP flour. I've made it before and had success. I used instant dry yeast, first proof was fine, the second took longer than expected. It was evening so I got the not-so-bright idea of draping the loaves in plastic wrap and putting in the fridge overnight to bake the next day. This morning they were
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Chef s Corner - Welcome to the Chef s Corner
yeshome.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from yeshome.com Daily Mail and Mail on Sunday newspapers.
This is my second bake from the book. They refer to the recipe as White French Pullman aka Pain de Mie.I'm enjoying the book so far. A good read, and the author does a good job with telling the history of the bakers and the bakery and how they have developed and grown. Likewise, they do a pretty good job of explaining their methods and how their methods are used in each of the