Comments on: italian bread

By: CL

CL — Fri, 17 Dec 2010 23:02:47 +0000

I did it! I did it! I did it! And it’s beautiful!

Oh, so, so, so beautiful. Take the time and do it! Soooo beautiful. Soooooo good. So good. So. Good. So. Good.

I’m not scared anymore! I’m not scared!

By: deb

deb — Sun, 28 Nov 2010 00:07:04 +0000

It may not be different. Most bread recipes follow similar formulas (hard to make a bread dough with too little or too much water, or too little or too much yeast), but use different techniques to achieve their effects. The preferment step here, especially, leads to a richer dough.

By: Call me vee

Call me vee — Sat, 27 Nov 2010 01:29:46 +0000

I’m a bit confused – I’m new to baking and all, but seem to have a good feel for it. How exactly is this bread any different from my usual recipe of 6 + 2 + 2 (6 cups K.A. flour, 2 cups hot water and 2 packages instant yeast + a bit o sugar for the yeast)…. I just threw a coupla loaves today, used one cup whole flour for one cup of regular bread flour….. not sure I get the difference here. Please to explain?

By: Emily

Emily — Wed, 09 Jun 2010 01:59:26 +0000

Mmmm…this looks really good, I am thinking of trying it tomorrow.

By: Bryan

Bryan — Sun, 23 May 2010 14:43:43 +0000

Just wondering if anyone has tried Reinhart’s suggestion (mentioned in the book) to substitute milk for water when the dough is intended for (I believe he says nine) smaller torpedo rolls instead of two one pound loaves …and if so, how did it compare to the large loaf?

By: GT

GT — Sat, 13 Mar 2010 18:43:22 +0000

Just made this. Best white bread I’ve ever made.

I didn’t want to make two loaves, so I froze half the biga (pre-cut) and roughly halved the remaining ingredients. Also, I started the biga yesterday morning and threw it in the fridge instead of letting it ferment at room temperature. I think that kept the loaf from getting as airy as it could have been, but that was really the only aspect that wasn’t quite what I expected. The flavor is excellent, the texture is chewy, the crust is nice and firm.

By: Brittany (He Cooks She Cooks)

Brittany (He Cooks She Cooks) — Wed, 03 Jun 2009 19:13:48 +0000

Made this the other night…well, over the course of two nights actually…but the loaves came out perfectly. No changes or trouble at all. Requires some planning ahead, but not much work. Thanks!

By: Sarah

Sarah — Wed, 25 Mar 2009 20:55:31 +0000

Thanks for the tip, and knowing me, Ill end up with both books eventually too. :)

By: deb

deb — Wed, 25 Mar 2009 19:11:25 +0000

I have both books and like them for different things. In the end, I guess it is just personal taste!

By: Sarah

Sarah — Wed, 25 Mar 2009 15:58:50 +0000

Hey Deb,
I am new to bread baking (I made my first loaf yesterday!) and I absolutely loved it. I was wondering which bread baking book you prefer, because I am also finding myself stuck between The Bread Bible and The Bread Bakers Apprentice.

Thanks!
Sarah