Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

£15
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza: The Fundamentals of Artisan Bread and Pizza [A Cookbook]

RRP: £30.00
Price: £15
£15 FREE Shipping

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The pot sat low in my oven (on the second from bottom rack level) and the bottoms were a bit darker but not entirely burned. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. I’ve been following along and am about to use my healthy starter to try my hand at my first batch of sourdough!

If you can get your hands on Michael Pollan’s book Cooked or Chad Robertson’s Tartine, those will help too. I thought perhaps my kitchen temperature ran too warm and ‘over developed’ the dough during the first bulk (12 – 14 hour) fermentation. The bakers and café on Market Place has been shut in 2023, but it won't be shut for long as Macclesfield's Kickback Coffee are rumoured to move in and have a high street presence in their name.

Timeline: the poolish was mixed Saturday evening at 7:30pm and set aside covered at room temperature; Sunday morning by 9am the additional flour, yeast and salt is dry mixed and then the poolish which receives the additional 250 grams of 105 degree water is added and all mixed together by hand. Free from pop-up ads, or unwanted surveys, Macclesfield Nub News is a quality online newspaper for our town. Another question: my husband likes white bread; if I make this recipe with only white flour, does it change the amount of water I need?

I take the fist loaf out while the oven heats up (so about 20 minutes) and take the second one out after the first one has bakes (also about 20 minutes). When the time comes to soak the grains the night before, do you mix the water and flours thoroughly for this step or just throw them together and let the sit for the night? The third – the overnight Saturday white didn’t work out too well for some reason, but this weeks – overnight whole wheat – was probably the overall best tasting of the group. I have an additional thought that’s going to have me give the overnight white another try – more on that below.Raisins: Soak 3 cups golden raisins in warm water for half an hour and strain before adding to the dough.

Everything I have tasted from Flour Water Salt has been amazing - but the tea cakes are something else!A uniquely delicious croissant pastry rolled in a mixture of sugar and a pinch of salt, and baked in a muffin pan to achieve a gorgeous round, flower-like shape. A not-so-hidden gem that is fast becoming a firm favourite with locals, Amy’s Courtyard is an independent cafe and art gallery located in the heart of Macclesfield. The recipe uses a small amount of yeast, because of this, the dough needs to rest and ferment for a longer period.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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