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Second "Flour Water Salt Yeast". I've been baking bread for a few years now following his techniques with great success. He also has a 2nd book called "The Elem
by moosehawk 8y ago
Second "Flour Water Salt Yeast". I've been baking bread for a few years now following his techniques with great success. He also has a 2nd book called "The Elements of Pizza" that I highly recommend.
I had a similar experience when starting. The process seemed time consuming and complicated, but now I can bake a couple loaves any day of the week with a small amount of planning and little effort/thought.
In both books he provides techniques and recipes for being able to start baking bread and pizzas with little or no upfront investment (some containers, a couple bannetons for bread and a peel + stone for pizzas). The best part of the process is experimenting with your own recipes. Here's a couple shots of some recent loaves and pizzas I've baked recently:
https://i.imgur.com/0cKI4ad.jpg https://i.imgur.com/0cKI4ad.jpg
https://i.imgur.com/iMkzJJB.jpg https://i.imgur.com/iMkzJJB.jpg
https://i.imgur.com/ZEIlGy9.png https://i.imgur.com/ZEIlGy9.png
https://i.imgur.com/gr0qO2t.png https://i.imgur.com/gr0qO2t.png
- hendricius 8y agoI would suggest to score the bread in the middle before baking. That way you will have a higher rise in the oven. I did an experiment here: https://www.instagram.com/p/BhERhlnDgdQ https://www.instagram.com/p/BhERhlnDgdQ Basically it's like cracks in the surface. At an angle the rise can be much higher.
- verelo 8y agoFunny you say this. If you read the particular book we're talking about, he specifically talks about not scoring the bread.
- moosehawk 8y agoForkish suggests not scoring your bread. From what I understand it can be somewhat of a contentious issue in the bread-baking community. I've experimented with scoring with mixed results, although I'll admit I don't have the right tool for it and my technique may not have been correct.
- kazinator 8y agoA community is basically defined as a group of people squabbling about something that outsiders find laughable.
- kylemurph 8y agoHe doesn’t suggest scoring because the creases in his recipe end up on the top of the dough, which does the same thing as scoring which controls the rise so it doesn’t blow out the side. Tartine and other recipes suggest scoring because the creases from the dough formation are on the bottom.
- Pica_soO 8y agoAt the bakery i worked- we used forks - and only little punctures
- verelo 8y agoThese look great! The thing that blew my mind is that I've tried making various bread products before, with terrible outcomes...my first attempt to make something from the book was with a Poolish and it turned out astonishing; "That is the kind of thing hipsters would pay big bucks for!" - Amanda (my partner)
- moosehawk 8y agoThanks! I was intimidated by the poolish before I tried it, I commend you for going for it first! Now it's one of my go-tos because its timings are really convenient for my schedule (plus it tastes great). I personally like to make the poolish with 20% wheat.
- verelo 8y agoHaha, funny because the first time I made it I did something a novice should never try and made it with 40% whole wheat (because i bought the wrong flour by accident...). It's certainly a great bread to make in terms of timing, this conversation is going to make me get one started tonight!
- redler 8y agoThe pizza looks great. Do you have a high temperature oven?
- blueprint 8y agoWOW dat pizza