I started 2012 challenging myself to make homemade breads often, and Peter Reinhart’s book, Artisan Breads Every Day, has allowed us to enjoy some fantastic breads. But I haven’t made any white bread, as we prefer instead french, sourdough and rye breads. So I was eager to try this recipe. I made a half batch (one loaf) because I have now sourdough both in the refrigerator just waiting to be baked, and several already baked in the freezer. The dough from the Baking with Julia White Loaves recipe was simple to work with, felt beautiful underhand, and baked as expected. It was tasty, but we’re all on a sourdough kick right now, so we will stick with that for a while!
How to proof bread in a chilly kitchen in a Northeast winter? A little creativity – draft free, a perfect 80 degrees – our dough keeps happy!