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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Field Blend #1

Page 155

Cuisine: North American | Course Type: Breads

(1 review)


Recipe Reviews

16th November 2020


This is an excellent loaf of bread - complex flavor, thin crisp crust, and gorgeous creamy interior. I did not have light rye flour so I used a combo of dark rye and AP. This was pretty easy dough to work with (probably made easier because there was less rye) and cooked faster than my last Forkish loaf (took it out at around 45 minute mark and it was a nicely darkened brown.).

(edited 18th November 2020) (0) comment (0) useful  

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