Sublime

PROOFING SHAPED BREAD OVERNIGHT Once the bread has passed the poke test, it can be refrigerated overnight to deepen its flavor. This accentuates the tanginess of the dough, while the cold temperatures cause the loaf to contract, making it easy to remove from the basket and score.

Rye flour adds a unique taste to bread. It has less gluten and more sugars than wheat flour and can be added to recipes in small amounts to add rye flavor. True fans will want 100% rye bread. This dough is much different than wheat dough. It is sticky and rips apart easily, and it appears fragile when risen; it must cook for hours at a lower temper

have finished all but the Sweet Dough chapter with a slightly more challenging bread for you to try once you begin to feel comfortable with baking.

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.

buy most of mine from Shipton Mill in Tetbury, Gloucestershire, who offer an amazing range of flours from all over the world, for use in every style of baking.

Higher protein flours form a stronger gluten web and can give the dough greater strength than dough made with low-protein flours. High-protein flours can also make dough that is elastic and difficult to form into a pizza—it needs longer fermentation to break down the gluten a bit. In time, the gluten network in dough degrades. Enzymes eat it up, li

The desired results for a Neapolitan-style home kitchen pizza are: • When fully stretched, the dough is 10 to 12 inches across. • The underside of the crust has dark brown (and occasionally black) leopard spots. • The crust at the center of the pizza is soft but fully baked; each slice should flop from rim to tip when held up. • The rim is poofy wi