"The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different from the more traditional twelve-stage method. The final product has a natural sweetness and nutlike character that is distinct from breads made with exactly the same ingredients but fermented by the standard method, even with large percentages of pre-ferment."
-- Peter Reinhart, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Nancy Baggett utilizes a similar method in her book Kneadlessly Simple. In fact, she mentions that she got the idea from Peter Reinhart. I've made several breads using the delayed fermentation method from Kneadlessly Simple and Artisan Bread in Five Minutes. I really like this method although I'm still getting the hang of working with the wet dough.
You might also enjoy some of these other Artisan Breads.
Thanks for joining us this week in the Bread Baker's Apprentice Challenge.
The next bread in Bread Baker's Apprentice Challenge, is Pain de Campagne. I love this country-style French bread! I'm looking forward to making it.