Evolutions in Bread
One of my proudest achievements in the original BBA was the introduction of the delayed fermentation method, which was inspired by Philippe Gosselin in Paris and is illustrated in the recipe for pain à l’ancienne. I predicted it could and would have huge implications for bakers, and I enjoyed watching that prediction come true through the works of
... See morePeter Reinhart • The Bread Baker's Apprentice
A biga imparts a distinctive kind of earthiness to the flavor of the bread, so what if you want more of that? This recipe is the answer. It provides a tasty example of how you can push the boundaries with pre-fermented doughs in recipes. Note that this biga is a stiff dough, so mixing it is a little more work than usual, but it takes just a few min
... See moreKen Forkish • Flour Water Salt Yeast
