Sublime

When I work the dough, I don’t flour the work surface at all. When people who have been making bread for many years see how much water I use, then start to handle the sticky dough, they often struggle at first as it takes a bit of getting used to, but once they get the hang of the technique and feel the airiness and life in the dough they never

In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good

firmly believe in the benefits of a “bold bake.” By baking your bread until most of its crust is a deep, dark brown, you coax out all of the possible flavors from the dough, create a glorious contrast between crunchy outside and soft inside, and also protect the loaf against quickly drying out. This can be a little unnerving at first, as it

Stefano’s dough is almost 70% water (relative to the flour), which is pretty high for Naples-style dough. That amount of water, gives the dough a lot of bubbles and a big lift, which makes Stefano’s crust light and airy. His pizza oven is about 800°F (427°C) on the floor, which puffs up the dough pretty fast and makes the bottom crust nice and

SOURDOUGH AL TAGLIO DOUGH AT 80% HYDRATION: For the complex flavor of wild yeast, replace the dry yeast with 200 grams (about 1 cup) active Bread Flour Sourdough Starter (this page). To account for the flour and water already in the starter, reduce the flour and water in the dough by about 100 grams each. In other words, use 400 grams (about 3

5. Knead a few more times. After 1/2 hour, stretch and fold the dough another ten times. Cover the dough, and leave it alone for another 1/2 hour. Do this another two times, at 1/2-hour intervals.