Flour Water Salt Yeast

You can bake one or two loaves from this recipe. If you bake just one loaf, you can divide the remaining dough into two or three dough balls to make iron-skillet focaccia or pizza; refrigerate the dough balls and use them any time during the next two or three days.

you want an easy and tasty high-fiber bread that you can make in one day, this is the recipe for you. If you want to work with this schedule and adjust to use your own blend of flours, take a look at the essay “Making a Bread (or Pizza) Dough You Can Call Your Own.” The process and timeline for this bread is the same as the Saturday White Bread, bu

But since the rye flour is less absorbent than other flours, for now let’s keep the water quantity the same. The yeast and salt quantities also remain the same.

The term autolysis was first applied to this process in the mid-1970s by French baking icon Professor Raymond Calvel, who developed and promoted the technique. In his book Le Goût du Pain, available in English as The Taste of Bread,

The levain culture should now be vigorous enough to use in any of the levain bread and pizza dough recipes in this book. The best cue that a levain is mature is when, 7 to 8 hours after the morning mix, it has a medium-ripe pungency and, if you wet your hand and pull out a chunk of it, you should feel its gassiness and be able to sense its weblike

If your kitchen is cooler than 70ºF (21ºC), increase the amount of levain, perhaps using 250 to 275 grams.

you have two Dutch ovens and can fit both of them in the oven at the same time, preheat both of them. If you only have one Dutch oven, each recipe offers specific instructions on how to store the second loaf while the first one bakes. Generally speaking, if your loaves proof at room temperature, you should put the second loaf in the refrigerator so

Also keep in mind that a more tightly shaped loaf will hold its proof longer, whereas a loosely shaped loaf will lose its gases more quickly.

There are opposing points of view on how wet doughs should be. I prefer the flavor and texture of breads and pizza doughs made with more water than is typical.