#31  
Old 01-21-2008, 09:12 PM
gjbingham's Avatar
Il Pizzaiolo
 
Join Date: Sep 2007
Location: Longview, WA
Posts: 2,021
Default Re: Pain a l'ancienne

Mmmm,
Great looking bread!

G.
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  #32  
Old 03-02-2008, 08:43 AM
MoonshineBaker's Avatar
Peasant
 
Join Date: Oct 2007
Location: Moonshine Road, Camptonville, CA
Posts: 31
Default Re: Pain a l'ancienne

re: ingredients
What specific type of salt and yeast are people using in this recipe? 2 teaspoons of table salt weighs more than 2 teaspoons of Celtic sea salt; same with yeast. In Reinhart's Baker Apprentice book, everything is done by weight. Has anyone experimented to see if there a difference in flavor, texture or crumb with different types of ingredients?
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