Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

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Price: £15
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Could I also ask if doing more than four turns or more frequent turns would speed up the fermentation process? The baking dome you recommend looks a bit like the Pyrex ‘chicken brick’ I’ve also used, though I suspect the latter does less well at holding the steam in.

Hopefully this will encourage you to have a go as well (and to learn from the few mistakes I made by either trying to cut corners or not reading the instructions). Traditionally, it is said that rising the dough very slowly, with a little yeast, builds better flavor and aroma.

The second part of Flour water salt yeast covers the preparation and use of levains or sourdough starters. Most of my googling has led to other recipes where people mix the flours, and I was worried that this was the only way.

These days, I make only the amount of levain I need and I use the whole thing and in the background, feed my small starter daily to keep it alive. There’s been a lot happening in this week’s bake, so while the first loaf is in the oven baking (I wish you could smell the kitchen right now) I thought I’d begin the entry.

In a pinch I turned to YouTube to revisit a video I saw from the San Francisco Baking Institute on how to handle high hydration doughs. I couldn’t understand how anyone could shape a dough that had so entirely collapsed when I poured it out of the bowl on onto the counter. After proofing the loaves, place the Dutch oven in the oven and heat at 500 degrees Fahrenheit for 15 minutes. I think the idea is that after a while the gluten in the dough breaks down and the dough loses the ability to be shaped.

And he adds later: ‘you should certainly give a wide berth to any instructions that tell you to throw away excess starter, an excess caused by entirely unnecessary feeds. Packed with enough historical landmarks and culture to keep you busy, but small enough to still get everywhere on foot. After you let the dough rise for 24 hours, did you punch down the dough, kneading it briefly will remove large bubbles. Then turned it out and tried to work with it – eventually getting the blob into some bannatons to rise over night.The ones I did with mix-ins were more dense and there were less air bubbles, but I guess that’s to be expected? The more accurate way would be to use a large (12 quart) container with volume markers along the side to easily measure progress. Thank you to Macclesfield for their support over the years and with this new venture", Alex also said. I don’t have spelt or rye on hand…how would you substitute the flour ratios using all purpose unbleached white and red fife wheat (what I have on hand).



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