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?
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.
Very pretty loaf. I always seem to end up changing recipes some to match my conditions, tastes and hydration levels that work for me. I add spelt or ww or barley to many breads to "round out" the flavor. (No pun intended in this instance.) I even make Floyd's Hokkaido with whole grain added.
I went looking to see if I could find the recipe anywhere. When I couldn't, I searched it out and found a "Very good" condition used book. Ordered that and then added 3 other bread books. Good thing I looked at the preview of Ken's pizza book. Almost added that to the order before I realized I already have it. Really looking forward to getting a chance to try this recipe and hope that mine is a talker too!
I'll assuage my guilty conscience (I don't need more cook books of any kind!) by saying that these are for my father's day! Now to run off and start the poolish for a batch of My Daily Bread.
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....)
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.
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?
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.
Very pretty loaf. I always seem to end up changing recipes some to match my conditions, tastes and hydration levels that work for me. I add spelt or ww or barley to many breads to "round out" the flavor. (No pun intended in this instance.) I even make Floyd's Hokkaido with whole grain added.
I went looking to see if I could find the recipe anywhere. When I couldn't, I searched it out and found a "Very good" condition used book. Ordered that and then added 3 other bread books. Good thing I looked at the preview of Ken's pizza book. Almost added that to the order before I realized I already have it. Really looking forward to getting a chance to try this recipe and hope that mine is a talker too!
I'll assuage my guilty conscience (I don't need more cook books of any kind!) by saying that these are for my father's day! Now to run off and start the poolish for a batch of My Daily Bread.
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?
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....)
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.