Last night was devoted to a first round with a french bread test recipe for Peter Reinhart's next project. I still have a lot of dough, so will be baking more (and working on improving my shaping) later in the week. (Report: So very good, and the best crust I've made in a home oven.)
I enjoy recipe testing for cookbook authors. I wind up trying recipes that I would not have picked out of the published book. I also learn new tricks and techniques. Thanks to all my cookbook- and cookzine-writing friends for the opportunity!
Pearl of an Oyster Cracker
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