The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour Water Salt Yeast... first recipe tried

SallyBR's picture

Flour Water Salt Yeast... first recipe tried

a white bread made with 8% BIGA


the loudest singer I've ever baked, the noises it made while cooling were unreal!


very nice recipe, I highly recommend for those days in which you don't feel too wild   (sorry could not resist the pun)



108 breads's picture
108 breads

What do you like about Flour Water Salt Yeast? Does it have anything you think is particularly worthwhile? Comments on recipes or how they are designed and explained?

SallyBR's picture

Just bought the book a couple of weeks ago, and it's the first recipe I tried.

I own way too many bread books and still find this is a must have...  I like the emphasis he places on the timing and schedule of all his recipes. Plus, more than giving precise recipess and formulas, he explains how to adapt recipes, what to change, how to approach using different flours if you prefer, or adjusting a recipe to suit your own timetable. 

This particular loaf I made using his method of non-scoring the top - you shape the loaf and place in a banetton with the seam down - when it's time to bake, the seam goes UP, and the bread opens more or less naturally without the need to score.  I think that it  is a nice little twist on a classic method of baking bread, and I'll use it, perhaps not in every  loaf.

 I must say, though - I always find something interesting in a bread book - there's always some little tip or personal experience that the author describes, that rings a bell with a problem I had in the past, or some questions about making the loaf and / or baking it.

I am trying to get his permission to publish this recipe on my blog, if he does, I will definitely write also a review of the book to go along with the recipe.



isand66's picture

Hi Sally

That's a fine looking loaf.

I purchased the book a while ago but have not read it yet.  I will definitely have to give this one a try.

How did the crumb come out?

SallyBR's picture

a lousy shot of the crumb, all others were a bit out of focus, not sure what happened.  I normally don't try to take the photo so close, but this will have to do   :-(


(sorry, having trouble to upload - not sure why it's not working, tried several times....)

dabrownman's picture

the no slashing required breads for us blade challenged :-)  Your example is a stunner.  David Snyder's Pugliese Capriccioso is another one that is proofed upside down and baked seam side up and it too is very good.

Nice baking Sally - my daughter is graduating in May with her degree in Cellular and Molecular Biology.  She wanted to do cancer research but it looks like PA school for her now.

We love your all around cooking and baking blog too.

mminasian's picture

I made this bread this weekend.  It actually came out pretty well all things considered.  It was my first forkish bread, and my first with this method.  The crust was delightful.  The dough however was incredible sticky.  I couldn't seem to get it to hold it's shape during folding.  I watched ken's youtube videos and my dough just never developed the requisite surface tension.  I ended up moving it to a smaller container (where it was touching the sides) to support it so it could get at least some gas.  Because it was essentially a blob, shaping was a non-starter.  I did my best to fold it up into a ball with generous flouring (although this ended up making a wierd ripple of flour through the middle where one of the fold had been).  Overall, I loved the texture, I loved the dutch oven technique, I have never gotten a crust like that before, I loved the biga flavor.  Anyone been able to sort this dough out?  The only thing I can think that went wrong is that I made a half batch, but still used the huge 12qt bucket he recommends...

Thanks in advance...