![]() I use a thermometer to check the water temperature at the start. The resulting bread isn’t necessarily worse, but the dough is a lot harder to work with as it’s always trying to escape. In my experience, the own-brand ‘strong bread flour’ sold by most of the supermarkets make a much sloppier dough than the Bacheldre flours. They’re available direct from Bacheldre Mill and lots of places online. These are strong, absorb water well and have a high protein content. I almost always use Bacheldre organic stoneground flours. The flour you use has a big influence on the characteristics of the dough. Hopefully this will encourage you to have a go as well (and to learn from the few mistakes I made by either trying to cut corners or not reading the instructions). What I will do is qualify some of points in the list above. Bake in a very hot oven in a container to seal in the steamįorkish earns his living writing and baking, so I’m not going to reproduce his recipes here – buy the book (or look for them online as some people have splurged them all over the internet). ![]() ![]() ![]() Use small amounts of yeast and long rise periods.Carefully control temperatures and timings.The general principles promoted by Forkish are: Man cannot live by bread alone … well, I’m not so sure. ![]()
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