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 if I could only choose one, I think I’d choose the white with poolish over this harvest bread – just a preference. Packed with enough historical landmarks and culture to keep you busy, but small enough to still get everywhere on foot. Thank you to Macclesfield for their support over the years and with this new venture", Alex also said. As with last week’s loaf, this weeks bread used another poolish to help develop some flavour with an overnight slow pre-ferment. Clearly room (and dough) temperature during bulk fermentation is an important issue that’s been impacting all the loaves I’ve made from the book.

You don’t need all (or really any) of this BUT I find using the proper equipment results in better loaves.

Even though the cold of the fridge slowed down the proofing process, it was still at work longer and so my suspicion is still that it could be about proofing. My dad even said it was the best he’s ever tasted and he’s been making is his own bread for at least 40 years.

Made with a soft base, these Napoli-style constructions come in veggie, vegan and carnivorous combinations made up with additional toppings such as roasted crown prince squash, air dried Monmouthshire ham and Taleggio cheese. A uniquely delicious croissant pastry rolled in a mixture of sugar and a pinch of salt, and baked in a muffin pan to achieve a gorgeous round, flower-like shape. I laughed out loud and nearly choked before deciding to go home amazed that anyone else would waste their Saturday in this way. It is so wet that I can hardly turn the dough or even shape it, it looks like a giant pancake on my counter. Combine 100 grams whole wheat flour, 100 grams white flour, 200 grams warm water and 35 grams fresh starter.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. The majority of this is now going to just end up in my discard jar in the fridge (which I’ll use, thanks to your delicious recipes for this! I ask because i have a really hard time getting the bread from the banneton into the hot dutch oven and have wrecked a couple of loaves trying this. I think I could continue to bake this once a week for the next 10 years and still learn something new every time!