Reply #49: And that's why Peter Reinhart is a bread god! [View All]

[Shakespeare]

:7

I really do get the feeling that the Ain5 pair rushed theirs into print (and that may be the fault of their publisher, not them directly).

Here's the proofing correction:

1/28 - Throughout the book we tell you to let the 1 pound loaf of non-enriched doughs rest on the peel for 40 minutes. We have found that this needs to be a range closer to 40 minutes- 1 1/2 hours. The reasons are some kitchens are cooler than others and some people have a firmer hand while working and may compress the air out of the dough, both resulting in a denser crumb. If you allow the dough to rise until it is slightly wobbly it will bake up with a very nice crumb. You can bake it at 40 minutes but the crumb may be denser.

http://www.artisanbreadinfive.com/?page_id=73