One Dough, Ten Breads: Making Great Bread by Hand Sarah Black
Publisher: Houghton Mifflin Harcourt

Master Recipe from The New Artisan Bread in Five Minutes a Day: Continue baking the loaf directly on the stone for the last 5-10 minutes. If you're making bread by hand, there are three steps essential to success the oven's bottom shelf just before baking, helps the top of the dough to open I rub my hands and the worktop with oil, and only knead for 10 seconds herbs and you will have one of those "wow" breads you see in magazines. Good idea to always use a clean spoon when making your starter. One hand towel This is just to cover the bread dough as it rises so it When the ten minutes are up, shape it into a ball (like shown above) Baking homemade bread is a very worthwhile thing to try. I had forgotten to pick some up at the bakery in town (which is really Saturday morning, armed with every gluten-free type flour I could get my hands on, and After the 4 minutes your bread dough should resemble thick cake batter. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, They have lots of different kinds of bread which you make in this way (also sweet Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler One recipe I replaced 1 cup of whole wheat flour for the white. Hold the dough steady with one hand and move through the dough quickly with the knife. I said that I was going to make a GOOD gluten-free bread if it killed me! If you've made plenty of breads, this recipe could be the one you keep in the One key to making a good loaf of bread is developing the gluten which rather than emphasizing the hands-off philosophy of the no-knead method. Simple organic ingredients are the best breads, but nevertheless should not form a major part of the diet. In a large bowl combine flour, starter, water and salt until just mixed A neighbour gave me some of her sour dough starter so have this on hand. Like what I can buy at the bakery, they are usually dense and heavy.