Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
The Saturday White Bread
Page 81
Cuisine: North American | Course Type: Breads
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Recipe Reviews
This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was great.
Finally adding that last star - I make this often and it is consistently great! I play with the flours and sometimes leave the loaves to bulk ferment in the fridge overnight.
(edited 16th February 2025) (0) comment (0) useful
kateq from annapolis, md
This is no-knead bread to a higher power. Forkish combines autolyse and dough folding with the now-standard no-knead technique and the results are pretty terrific. This is the simplest recipe in the book. No preferments and, if started in the morning, the bread is ready for an early dinner. The instructions are very detailed and precise so even total novices or the yeast-averse can feel comfortable.
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