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

£15
FREE Shipping

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

In stock

We accept the following payment methods

Description

Weights and measurements : 550 grams all purpose; 350 grams caputo 00; 100 grams whole wheat; autolyse with 720 grams of water at a temperature 95 degrees, brought down to 88 degrees after mixing and resting; 21 grams of fine sea salt and 4 grams of commercial yeast; post mixing temperature of 82 degrees; shaping temperature 78 degrees; room temperature for most of the day was about 73 degrees. It is so wet that I can hardly turn the dough or even shape it, it looks like a giant pancake on my counter. I take the fist loaf out while the oven heats up (so about 20 minutes) and take the second one out after the first one has bakes (also about 20 minutes). As I move away from straight dough bread this week I would say that the first bread I made – the Saturday white – had the best rise and crumb in many ways (lots of air pockets, high rise, glossy crumb and probably the best crust).

Is it recommended to once in a while make extra leaven, so to have a new starter – and do something useful with the old leftover starter of course. Amazingly, when I scrape the mess up and put it in a bowl to proof and bake later on, it still tastes really good. I heard about Arva Flour about a month ago while having some of Toronto’s finest pizza at Buca Restaurant with a baking friend named John. 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. Timeline: I decided to mix the poolish later on Saturday night around 10:15pm and set it aside covered at room temperature.In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. The poolish looked great in the morning but when I added it to the additional 500g of flour and mixed it was just a giant sloppy mess.

These days, I make only the amount of levain I need and I use the whole thing and in the background, feed my small starter daily to keep it alive.When adding the water to flour for autolyse, before the yeast and salt were introduced, the fine grind of the flour made the mixture a wet silky mess with a high gloss shine. Founded in 2022, our aim is to help people become better bakers, and become more creative with honest, homegrown ingredients.

I would also suggest you take notes while you work on it so you can figure out what works and what doesn’t. The third – the overnight Saturday white didn’t work out too well for some reason, but this weeks – overnight whole wheat – was probably the overall best tasting of the group.I made this once when I forgot that I had other obligations during the bulk ferment and just hoped for the best. Then turned it out and tried to work with it – eventually getting the blob into some bannatons to rise over night. Once you bake crusty Farmer’s bread in a Dutch oven you realize how excellent freshly baked bread can be.



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

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop