Sublime

DETAIL 1: MATCH THE DOUGH AND ITS HYDRATION TO THE OVEN AND ITS BAKING TEMPERATURE

This is a good example of how to make a long-fermented pure levain dough that has mellow flavors and a gentle tang (rather than being sour) and a very pleasant, rustic look and taste. The chew of the crust from this loaf is particularly satisfying, and the way the crust flavors permeate into the crumb is soulful—provided you bake the bread until yo

Next, think about the flour. What kind are you going to use? I like one that is high in protein (13 to 14 pcl, organic, and grown and freshly milled as close to home as possible), because it gives the finished crust a good chew.

If you do use dried yeast, buy the ‘easy-blend’ type and halve the ratio of yeast to flour recommended on the pack.

The consistency of your dough—a wetter dough will ferment faster than a drier dough

In this recipe I call for using 800 grams of dough, baked on a 12 by 17-inch baking sheet. However, you could also use two pieces of dough, each between 250 and 350 grams, and bake them in 9-inch cast-iron skillets.

In Cavaillon, there are seventeen bakers listed in the Pages Jaunes, but we had been told that one establishment was ahead of all the rest in terms of choice and excellence, a veritable palais de pain. At Chez Auzet, so they said, the baking and eating of breads and pastries had been elevated to the status of a minor religion.

Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra