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

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But again, with a super wet dough I found the proofing finger-dent test result was a little less than obvious. In his book Forkish suggests that you gently press down a dowel along the middle of each loaf to create the shape. My sticking point is the time it requires me to be home as I have 2 toddlers and we do a fair amount of running around. Hei Anne Marie, after my first loaves all turned out really great, and the baking was fun and easy, I am now stuck with a very, very wet dough (no spelt involved). Yes, you still shape the loaf but then put it directly into the loaf pan, let it proof and then bake it.

Renaissance Nuremberg comes alive in this must-see exhibition of prints by Albrecht Dürer, the leading figure of Europe’s print revolution. This week I took the bread temperature just before pulling them from the oven to ensure that they were properly cooked – in the last bread blog entry I mentioned that the bread was too moist. Every time I post a picture of a freshly baked sourdough loaf on social media, someone asks “Is the recipe on your blog?I’m making your sourdough bread recipe for the first time today (just started the bulk fermentation and so far everything looks great! This will require a fair amount of effort with daily feedings, temperature control and lots of attention to detail. I feel like I have died and gone to heaven, This is what bread should be Of course, the original is more airy and sooooo good.

The ones I did with mix-ins were more dense and there were less air bubbles, but I guess that’s to be expected?

Same bread as our sourdough whole wheat, only 300 grams smaller and baked in a pan to achieve a different shape and a softer crust. While the bread baked I decided to google how to properly shape this bread and came across this video: https://vimeo. I think I could continue to bake this once a week for the next 10 years and still learn something new every time! In the back of my mind I’m wondering if I used 800 grams of water, instead of 780 – don’t ask me why. As with last week’s loaf, this weeks bread used another poolish to help develop some flavour with an overnight slow pre-ferment.

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'. Actually, with the exception of the ingredients, quite a bit of the book is rather repetitive as the mixing and cooking instructions are essentially the same for all the loaves. It turned out to be a great single day (everything required to make this bread can be done within a single day) bread bake. So, I usually make the leaven at night pretty late, around 8 or 9pm (that’s late for me…), then I will start the dough in the morning, around 7am or maybe 8am.

My first reaction was that it had to do with the high hydration and my inability to shape the loaves. After mixing the ingredients of flour, yeast, salt and warm water then placing in a bowl, the recipe states to dust with flour. And with just the right amount of bitter/burnt after taste from the crust his bread really does have a great flavour! After proofing the loaves, place the Dutch oven in the oven and heat at 500 degrees Fahrenheit for 15 minutes. I usually feed my starter in the morning and make my leaven at night, so I would say within 10 to 12 hours, maybe even fewer.