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

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Place the dough in a bowl and cover the dough with a little olive oil, finally cover the bowl with a kitchen towel, place it at room temperature, relax, and let the little invisible creatures (Bacteria) take over.

I knew it wouldn’t as I placed the dough in the dutch ovens pots, but into the oven they went just the same. recipe I use is my own modified and tweaked version of Zero Waste Chef’s recipe (found HERE), which itself is taken from Chad Robertson’s Tartine Country Loaf recipe (found HERE). I split the dough in two after the second turn during bulk fermentation so I could add the different mix-ins and have 4 varieties to sample (I made 2 batches of dough so that way I used up all the leaven, and I saved some starter from the night before).A seven hour round trip for a loaf of bread sounds like dedication (or a recipe for madness … depending upon the traffic). Forkish explains each of the individual steps in the breadmaking process in a series of short YouTube videos. There’s been a lot happening in this week’s bake, so while the first loaf is in the oven baking (I wish you could smell the kitchen right now) I thought I’d begin the entry. These guys are helping us to keep our business going, as well as working very hard to produce what they are with limited resources. When I sauntered down to Macc this morning at 10:30 to collect my fresh bread, to my utter amazement the queue for FWS stretched back as far as 'Fat Face'!

Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. It was a bit more moist and overall chewier than it should have been and I’m thinking slightly undercooked given how moist it seems.The pictures in Tartine Bread really help you along BUT the recipe spans about 26 pages (and you thought my post was long!

You’ll know it has gone too far if you see the gluten strands kind of falling apart and the bubbles collapsing.With less water to flour ratios I’ve still have dough that was way too sticky and wouldn’t hold up to shaping, i. I could feel from the dough that it was starting to kind of break down a bit–it seems to kind of reverse course when I let it go too long and become less billowy. I’m keen to get on the sourdough breadmaking bandwagon (I just received a started from a great restaurant!

I used to feed my small starter a few times before making the leaven, at which point I would add what was left of my little starter in the discard pile. By Sunday morning the oven was pre-heated to 475 degrees by 7:15am and in they went on the middle rack (dutch oven method). Many a baked good has been unsuccessful at the hand of an over or under packed cup of flour, sugar or the like. I’ve been turning my dough every 30 minutes for 4 hours when I bake, but I have no idea what signs to look for that say, “Ok, time to stop turning now. It takes time for the dough to rise, which in the end, will create bread with a wonderful flavor and crust.

I laughed out loud and nearly choked before deciding to go home amazed that anyone else would waste their Saturday in this way.

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