Baking french style bread according to Peter Reinhart's recipe is all about preferments. In fact, In his Bread Baker's Apprentice book, He describes the bread as being a lean dough that is about 70% old dough. It's quite amazing how passionate the French are about their bread, but when you taste a home-made loaf, I think you could understand the passion. I adored this bread and want to share it with yeastpotting.
Here is the preferment after being taken out of the fridge.

Mixed in the pate fermentee with the flour, salt, water and more wild yeast starter.

The sticky dough left to rest and rise. Since I use wild yeast, the rising took a little longer than usual.

After about 3 hours, the dough was separated and then made into the banneton and the epi as seen here.

The finished epi out of the oven. The crust was a beautiful golden color, and the taste was divine. I will be making this one again for sure!

4/26/2010 08:06:54 am

Your bread looks great. I haven't made a epi in a long time, but don't you love who easy it is to shape.
Also wanted to let you know that I made raisin focaccia after seeing yours and now I'm addicted. I blogged about as well , so thanks again for bringing it to my attention.

4/26/2010 08:35:50 am

Thanks Oriana,
I was so in a hurry this week to bake, and so I really did not take out the necessary time to take such great photos. However, I actually enjoyed this style of bread and thought to re-visit it later in the future. Thanks again for all your compliments and the spotlight in your blog.

4/28/2010 06:24:48 am


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We would like to add it to the Petitchef.com.

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