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Flour Water Salt Yeast

the Fundamentals of Artisan Bread and Pizza
Dec 01, 2012Quetzlzacatenango rated this title 4 out of 5 stars
Focused on straight bread, this book contains some alternate methods for developing and baking bread in a dutch oven to produce a more caramelized crust. There's no enriched doughs here or fancy forming techniques just good flavored unenriched breads (and pizza crusts) with a strong section of levain bread. The author raves about his croissants and pain au chocolat but doesn't include the recipes.The method used here is easy but lengthy and I really don't care for proofing then turning the loaf out and then placing in the dutch oven (too much handling) but you can't argue with results. The loaf was flavorful with nice uneven holes with a crust that sings when taken out of the oven