When it comes to breadmaking... Peter Reinhart will definitely be my No.1 choice... having tried many bread recipes from countless bakers/chefs... nothing compare to Peter's ~The Bread Baker's Apprentice...
Our favourites are baguette, cinnamon rolls (next on my list), pizza (base), foccacia, his amazing white bread and celebration bread... Some of his recipes may test one's patience... as it may take as long as 2 days before we could enjoy the smell of freshly baked bread baking in the oven and the taste of homemade bread... oohh so heavenly...
My zillion thanks to Mr H ... I received this book as a birthday gift from him, 6 years ago, but have yet to try them all... so my challenge would be ~ try to bake all the bread in his book.... good luck to me!!
- 1 1/2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1/3 to 1/2 cup of water at room temperature
- topping: poppy seeds, caraway seeds, cumin seeds, sesame seeds, paprika, mixed herbs
Ferment at room temperature for 90 minutes (or more in cooler weather) and doubled in size.
Roll out the dough into square with your hand... dust with flour... and roll out to a paper thin sheet, 30cmx40cm size or to fit your baking tray. May have to stop from time to time to let the gluten relax...
Line baking tray with baking paper and carefully transfer the paper thin dough. Cut off the the excess with scissors.
Pre heat oven to 180C.. using the middle rack.