A photo album for the virtual community of Peter Reinhart's readers and testers hosted by BreadTechnique. To JOIN our gallery send a short introductory email to markwitt@breadtechnique.com. Membership is open to any hobbiest or professional bread ma
Last comment. Click to see all comments made by marklwitt 01/02/10 at 08:15Looks overproofed to me along with maybe a little too much dough to start with. Getting the dough to the point where it looks nearly finished before you place it in the oven can lead to a collapse.