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]

RRP: £30.00
Price: £15
£15 FREE Shipping

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Thirty minutes with the lid on, twenty minutes with the lid off and the house was filled with the most beautiful Sunday afternoon fresh baked bread smell! If you use freshly ground flour, grind it immediately before using as the oils in the grain turn rancid quickly. 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.

Raisins: Soak 3 cups golden raisins in warm water for half an hour and strain before adding to the dough.No offer of a bag to put them in, hence dropped some stuff and didn’t realise until back at the car.

Scoff, meaning to eat quickly (the word can also mean to be scornfully derisive, which no-one will be about this bread) which has origins in the Scots scaff which, in turn, is derived from the Dutch/Africaans schoft. Timeline: I decided to mix the poolish later on Saturday night around 10:15pm and set it aside covered at room temperature. Combine 100 grams whole wheat flour, 100 grams white flour, 200 grams warm water and 35 grams fresh starter. Hi Anne Marie, I’ve baked these loaves quite a few times, but I always end up with a very sticky loaf.As an alternative to the Lodge Dutch Oven I’ve also used a large Pyrex ‘chicken brick’ which work almost as well. We came in to Macclesfield for the morning and stumbled across the best breakfast I’ve had in years! We had a very short runway in this project in terms of finding out about it, bidding for it, and relaunching", said Alex. The crumb had great texture and flavour – an under-current of nuttiness, but also as Forkish describes it, a buttery tone to it as well. 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.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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