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Posted 20 hours ago

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

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I have been using a loaf pan for one loaf (my daughter prefers loaf-shaped bread) and my Dutch oven for the other loaf. I read that a finer grind is less nutritious (the molecules aren’t destroyed as much) BUT I want my loaves to actually rise. While beautifully aromatic in a way that only yeast feeding on flour can be, it resembled a barren landscape of erupted miniature volcanoes that reminded me of the surface of the moon! 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. Regardless I folded these two loaves over a few times more than I should have in an attempt to create enough tension across the top of the loaf.

If you are on a low or zero-sodium diet, you can adjust the recipe to match your needs or even bake it without the salt; however, the flavor will change. For anyone that has a copy of the book you’ll know one of it’s great features to be the timing guide provided for each recipe. It’s one thing I wish Ken’s book did more of – explain how to manage shaping a high hydration dough more effectively. You’ve got options here, from the acclaimed Cisco Sourdough, to the seeded Skandi Rye or humble French Baguette.One question I can’t seem to find answers to elsewhere: when using the dutch oven for baking, do you bake one loaf at a time?

And one of the things I would say we are trying to actively do different, is about the environment and the service. Also, make sure to use lukewarm water, if you use cold water with a low yeast preparation, the rise of the dough can take up to 36 hours. Traditionally, it is said that rising the dough very slowly, with a little yeast, builds better flavor and aroma. Bake another 23 to 25 minutes without the lid, until the crust of the bread has browned and caramelized.I’m keen to get on the sourdough breadmaking bandwagon (I just received a started from a great restaurant! For those eager to expand their Vegan culinary repertoire the Vegetarian Society Cookery School’s new Vegan Supper Club is a must.

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