Who doesn’t like french bread? It’s versatile, it’s delicious, it’s french, it’s just good. What sets this bread apart from others (in my opinion) are the irregular holes within the bread, and the crust. This is achieved by careful handling and hearth baking. I’ll be honest. It’s a commitment, and takes some finesse, but if I can do it, so can a five year-old.
Peter Reinhart: the Julia Child of bread baking.
He’s written quite a few books on bread baking. He’s my idol. My spirit animal.
I can’t quite say what it is about baking bread that I love. To me, there’s nothing better than a warm slice of buttered bread. Not just any bread, though. You gotta get it right. There’s a science to it, and Mr. Reinhart is my go-to man (aside from my father).
This recipe is a little different in that it uses a cold fermentation method, and takes a commitment of two days. You let it rise in your refrigerator over night. Weird, right? It totally works though.
I’m going to admit that my batch didn’t turn out quite like it should have. I think I treated the dough with too much caution and didn’t form the loaves very well. I also don’t have a baking stone and had to use a plain baking sheet and parchment paper. If I were a better food blogger, I would have done a few batches, perfected my technique, and then snapped some photos. One, I’m a busy person with a life, technique takes practice, and practice takes time. Two, I’m an amateur. Amateurs fail, and failures confess. This is a confession of an amateur bread maker.
Classic French Bread
Recipe from Peter Reinhart