Classic French Bread Peter Reinhart

[Marinuly]

... with cold fermentation, the crumb turns out to be grayish. This is normal? ...

MarinulyMarina, most likely still the color of the dough depends on the flour, she was originally cream in color, so she gives such a shade in the end.
I also like the divinka, the only thing is that you have to go to a certain place for it, it is not sold everywhere. Therefore, I don't use it often.

[Anise]

Anise, I order in the online store. It is in the "House of Bread" and "Eco-goods", there is also "Altai Health" and I liked the brand "Black bread"

[Anise]

Anise, Hello. Tell me please. I formed the bread and put it in the refrigerator in the proofing basket. When should the incisions be made? Immediately take out of the refrigerator from the basket and make or warm in the basket, then remove and make cuts?



AniseThanks for the bread recipe. We liked it very much. Baked on the hearth. I only baked the fourth loaf in the oven, so everything is still crooked and askew. But delicious. All the same, I immediately took the bread out of the baskets and made cuts. And apparently in vain - while he was warming up, he swam.
Here's a scythe came out!
it's a cutaway. For some reason, big holes never work. Maybe such a flour.
By the way, I bake all the bread on flour 1c., The highest grade only for cakes-cookies.
Thanks again! I will repeat! Next time I'll bake baguettes!

[Anise]

Anise, but how to properly knead the dough by hand? I also want to taste your bread

[Svetlana]

but how to knead the dough by hand?

Svetlana, I looked in Peter's book, it says the following: if you knead the dough by hand, then first combine all the ingredients with a large spoon so that everything is well mixed together. If the dough sticks too much to the spoon, dip it in warm water from time to time. When the dough has gathered in a "rough" ball, let it rest for 5 minutes without covering it with anything.
Then knead by hand for 2 minutes, adding flour or water as needed.
The dough should be soft, pliable, still sticky, but not too sticky.
Knead the dough for an additional minute on a lightly floured surface and transfer to a lightly oiled container. Cover it with foil and immediately put it in the refrigerator for fermentation overnight, or you can store it there for up to 4 days. It's all. The next day, the dough is ready for baking. And then proceed according to the description of the recipe from 1 page (or at your discretion))).

[Anise]

Anise, many thanks for the detailed answer!