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

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The pizza is perhaps the only dish in the world that can stir up such resounding gastronomic emotions. However, this pro-planet mantra is subtle and does not overshadow the delicious drinks and food of the business. In Ken’s book he talks about the biga imparting a “distinctive kind of earthiness to the flavour of the bread”.

Could I also ask if doing more than four turns or more frequent turns would speed up the fermentation process?The crust on the first bread was probably still better – it could also be impacted by the addition of some Caputo as I was in a pinch.

The second loaf benefited from the few extra minutes without the lid and I would recommend the extra time. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.Yes, you still shape the loaf but then put it directly into the loaf pan, let it proof and then bake it. The more accurate way would be to use a large (12 quart) container with volume markers along the side to easily measure progress.

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