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Pretty much any of Ken Forkish's recipes. Linked below is one that I find really accessible and a great intro for folks new to bread baking who want to get a bi
by 0xEF 2y ago
Pretty much any of Ken Forkish's recipes. Linked below is one that I find really accessible and a great intro for folks new to bread baking who want to get a bit more into the finesse side of the experience. The way the dough is handled is important, I've found, since it's very easy to overwork it. Ken does a good job of describing the process.
If you were to buy only one bread book, I would highly recommend _Flour, Water, Salt, Yeast_.
[1]https://www.epicurious.com/recipes/food/views/saturday-white-bread-ken-forkish https://www.epicurious.com/recipes/food/views/saturday-white...
- amluto 2y agoThat’s a good book and has lots of good recipes, but… IMO autolyze is at best a minor improvement compared to just not doing it (maybe called “fermentolyze” in this context). (In my experience at least some degree of pre-kneading/aggressive mixing rest makes a big difference, but this recipe and Laney’s no-knead don’t do that.) But autolyze is quite the complication, especially for new bakers making simple bread! With the autolyze step, you have the complication of trying to mix yeast and salt into dough, which is not so easy. Without the autolyze step, you just mix the dry ingredients, stir, and add water. So I wouldn’t recommend this recipe as a first serious bread for a new baker.