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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I have probably learned more about baking bread this week, than I have during any other bake of the series. So you can try telling your husband that but he may not take Pollan’s word as gospel like I do 😉 However, sourdough does stay fresh longer than bread made with commercial yeast. The last couple of times I made bread, I finished the dough early (by 1pm or so), did the cold proof in the fridge until about 8pm and baked that night.

Ken mentions that the biga having a “strong ripe smell of alcohol” the next morning, I didn’t get that this week. For the final dough: an additional 500 grams of white flour; 250 grams of water at 105 degrees; 21 grams of sea salt; 3 grams of instant dry yeast and the 1000 grams of poolish from the night before. It might have been just me, but these loaves were very aromatic – much more that the Saturday White loaves from last weekend. If you have refrigerated your loaves, remove the first one from the fridge before you turn on the oven.Would highly recommend for breakfast with the family or lunch with friends, the sandwiches were stunning! One of the quotes I take with me everywhere, and I tell the team all the time is 'be the best at the things that take no skill'. In my experience, the own-brand ‘strong bread flour’ sold by most of the supermarkets make a much sloppier dough than the Bacheldre flours.

NB – I ended up baking both loaves and they turned out pretty well and tasted terrific despite having to scrap the contents into the cast iron pan. You can freeze half-cooked pizza bases and convert them into a delicious, quick meal in about 20 minutes. When I sauntered down to Macc this morning at 10:30 to collect my fresh bread, to my utter amazement the queue for FWS stretched back as far as 'Fat Face'! When I try the only effect is that all of the bubbles breaks and the dough shrinks down to nearly starting size. I’m not a Professional baker however I looooove bread and I have been baking his recipe for some time.

Hello Anne Marie, I successfully got my starter going and am in the process of planning my baking schedule. So, is it wrong/worse to only feed your starter little bits for a long time instead of giving it a big meal every now and then? I have a question though about the temp of the dough after a cold proof before popping it in the dutch oven.



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