I loved Reinhart's "Bread Baker's Apprentice," and I just got this recent book with his new techniques from Amazon.com yesterday. Has anyone tried it? How do the stretch-and-fold, wet dough and cold overnight rise work out for you in trying to replicate European-style artisanal breads?
(PS: Ignore the "click" instruction on the image at right. It won't work.
But you can click the link below to look at it on Amazon. (And, in the unlikely chance anyone buys it, that link will give WLP.com a few pence.)http://www.amazon.com/exec/obidos/ASIN/ ... rswineloA/