I was given a copy of Peter Reinhart's book "The Bread Bakers
Apprentice" at Christmas by my daughter and have enjoyed it a
lot. In spite of having baked bread for over 30 years I am learning
a lot (I'm just an occasional weekend home baker). I've never worked
with a bread that has such a high moisture content as pain a
l'ancienne. I am very pleased with the results that I am getting.
However, it seems that I need to make the transition from measuring
to weighing. Also in spite of some of the negative comments on this
list I think that I need to be checking the temperature of the bread
for doneness.
So, I would appreciate recommendation on scales for weighing and
probe thermometers for checking to see when the bread is done.
Thanks, this is a great list.
Dwayne