I’ve been making bread fairly regularly since the beginning of the year. This week I decided to try the recipe from Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.

His ingredients and technique are different from the recipe I’d been using out of the The King Arthur Flour Baker’s Companion, and although I didn’t follow it 100% (I make my biga right before I go to bed, I wasn’t about to wait 2 to 4 hours, then refrigerate, then pull it out and let it warm up for an hour before continuing; never mind the lack of room in my refrigerator.)