Cover to Cover
I have decided to try and cook every recipe in the book, flour, water, salt, yeast. It is (obviously) not a travel blog, but I am hoping it will be quite fun. My freind, Fraser, who inspired me to join him on the “Lockdown Loaves” venture during the COVID pandemic recommended this book to me. I recently re-used it to find a better pizza dough recipe than the one in my woodfired oven book, and it was sooooo much better, I thought I would read it, learn more about it, and then, why not just work my way through the book!
So I will just do half, measures because I don’t think we need to eat that much bread, and I will be able to get through the book a bit quicker. I will also blog it, as I quite enjoy blogging and it gets me to practice using the technology bit.
After 5 loaves the Satruday 75% whole wheat loaf is winning, with the Harvest Loaf with Poolish 2nd.
Straight Doughs
WHITE BREAD WITH POOLISHHARVEST– BREAD WITH POOLISHWHITE BREAD WITH 80% BIGA50% WHOLE WHEAT BREAD WITH BIGA
Doughs made with pre-ferments
THE SATURDAY WHITE BREAD THE SATURDAY75% WHOLE WHEAT BREADOVERNIGHT WHITE BREADOVERNIGHT 40% WHOLE WHEAT BREAD 93
Hybrid Leavening Doughs
PAIN DE CAMPAGNE- 75% WHOLE WHEAT LEVAIN BREAD
- BRAN-ENCRUSTED LEVAIN BREAD
- WALNUT LEVAIN BREAD
- FIELD BLEND #1
- FIELD BLEND #2
Pure Levain Doughs
- OVERNIGHT COUNTRY BLONDE
- OVERNIGHT COUNTRY BROWN
- PAIN AU BACON
Advanced Levain Doughs
- DOUBLE-FED SWEET LEVAIN BREAD
- WHITE FLOUR WARM-SPOT LEVAIN 185
Straight Doughs
SAME-DAY STRAIGHT PIZZA DOUGHOVERNIGHT STRAIGHT PIZZA DOUGH- OVERNIGHT PIZZA DOUGH WITH LEVAIN
- OVERNIGHT PIZZA DOUGH WITH POOLISH
Pizza Sauces
- SMOOTH RED SAUCE
- CHUNKY RED SAUCE
- TOMATO FILLETS
Pizza stone pizzas
- PIZZA MARGHERITA
- THE NEW YORKER
- SALAMI PIZZA
- GOLDEN BEET AND DUCK BREAST”PROSCIUTTO” PIZZA
- SWEET POTATO AND PEAR PIZZA
Focaccia
- FOCACCIA GENOVESE
- FOCACCIA “PISSALIDIERE”
- ZUCCHINI FOCACCIA
