Ingredients
1/2 cup (4 oz / 113 g) granulated sugar
1/2 cup (4 oz / 113 g) light brown sugar
1/2 cup (4 oz / 113 g) unsalted butter, melted or at room temperature
2 tablespoons (1.5 oz / 43 g) light corn syrup
1/4 teaspoon salt, or 3/8 teaspoon coarse kosher salt
1/2 teaspoon (0.13 oz / 3.5 g) lemon or orange extract (optional)
Preparation
Combine the sugars and butter in a mixing bowl. If using a mixer, use the paddle attachment and mix on medium speed for 2 minutes. If mixing by hand, stir vigorously with a large spoon for 2 minutes. The ingredients should be smooth and evenly blended. Add the corn syrup, salt, and lemon extract and mix with the paddle attachment on medium speed, or continue mixing vigorously by hand, for about 2 minutes. Increase to medium-high speed or stir even more vigorously for 1 or 2 minutes, until the slurry is fluffy.
"Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc." Photo credit: Leo Gong © 2009
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice, and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.
