Sublime

Possible Bread-Baking Schedules (PBBS) WHAT YOU’RE DOING PBBS #1: “AFTER DINNER” PBBS #2: “EARLY BIRD” PBBS #3: “LUNCH BREAK” mix pre-ferment (step 2) after dinner, say 8 P.M. before you go to work/school, say 8:30 A.M. during your lunch break, maybe 12:30 P.M. mix dough (step 4) before breakfast, say 8:30 A.M. after dinner, say 8 P.M. about 10 or

In France, and indeed across much of Europe and elsewhere, most people made bread at home then took it to a local bakehouse to be baked in a communal oven. Usually they would carve their initials or a design into the surface of the dough so that the baker could identify everyone’s loaf. It is a practice that still happens in some countries today –

each recipe has a note about its origin –

Today you will begin refreshing your starter, which involves removing most of the starter and “feeding” the remaining portion with rye flour and water. Discard all but 50g of the rye starter. To that 50g, add 100g rye flour and 90g water. Cover and let rest at room temp (68° to 72°F) for 24 hours.

you’ve never made pizza dough before, I highly recommend starting with Bonci-style Al Taglio Dough (this page). I’ve fallen in love with this kind of dough recently, and the basic recipe in this book couldn’t be simpler. It calls for dry yeast and store-bought bread flour. You don’t need a mixer. Just stir everything together in a bowl with a spoon

Garlic & rosemary sourdough bundt focaccia A stunning centrepiece loaf that will fill the kitchen with a delightful aromatic smell.