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A bread baker thinks the bulk fermentation period is critical to allowing complex flavors from fermentation to develop, so it’s important to give your dough enough time for that to happen. And a bread baker is also driven to make a loaf that has its maximum possible expansion without collapsing. A pizzaiolo only thinks of managing the dough’s abili
... See moreKen Forkish • The Elements of Pizza
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 do
... See moreKen Forkish • Evolutions in Bread
DETAIL 8: UNDERSTAND THE ROLE OF SALT IN PIZZA DOUGH The first rule to remember is that salt slows down fermentation in any leavened dough. The second rule to remember is that there is no one right amount of salt to use to make a great pizza dough. A typical bread dough recipe calls for 2 percent salt, by weight, as measured against the total flour
... See moreKen Forkish • The Elements of Pizza
All of the breads in this book can be frozen, except for the Puff Ball. However, I would recommend you part-bake them first to retain freshness. Make sure the bread is thoroughly cool before freezing, wrap in greaseproof paper and seal in a plastic food bag. To use the bread, put into a cold oven, turned to 200ºC – by the time the oven reaches the
... See moreRichard Bertinet • Dough
Each chapter that follows begins with a slightly different dough recipe and, from this ‘parent’ dough, you can bake a vast variety of styles of bread really easily.
Richard Bertinet • Dough
To make this bread, begin the evening before baking, hand mixing a poolish—a mixture of flour and water with just a tiny bit of yeast. This only takes a few minutes. In the morning the poolish will be bubbly and gassy (I love its goopy texture) and ready to be mixed with the remaining flour, water, salt, and yeast. There is no autolyse stage becaus
... See moreKen Forkish • Flour Water Salt Yeast
Gail's Artisan Bakery Cookbook: the stunningly beautiful cookbook from the ever-popular neighbourhood bakery
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Another option is to make your own pizza shells that you store for next time: parbake the dough with just sauce and then freeze it, wrapped airtight in plastic. (If you want to see a recipe for parbaked crust and how to make pizza with it, check out the Pepperoni, Mushroom, and Onion pizza recipe.) Storing parbaked pizza shells is a good option to
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