![]() 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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