If your dough is warmer, the dough will triple in size sooner. If you have a warm spot where the dough can rise, that will help make up for the cooler dough temperature. If the final mix temperature is cooler, don’t worry, it will just take longer to fully rise (in this case tripling in size).

The target dough temperature at the end of the mix is 77☏ to 78☏ (25☌ to 26☌). The whole process should take about 5 minutes. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Then fold the dough over itself a few times. Make five or six pincer cuts across the entire mass of dough. Use the pincer method to fully integrate the ingredients.

Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed. Gently stretch this section of dough and fold it over the top to the other side of the dough. Reach underneath the dough and grab about one-quarter of it. (It’s fine to rewet your hand three or four times while you mix.) Step 3 Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. (Mine runs 25✯ cooler, so when I want to heat it to 475✯, I set it to 500✯.)Ĭurious about how gluten develops in bread dough ? Check out our guide.Īutolyse: Combine the 1,000 grams of flour with the 720 grams of 90☏ to 95☏ (32☌ to 35☌) water in a 12-quart round tub or similar container. Some ovens run hotter than their setting, and some run cooler. I recommend using an oven thermometer to confirm that when you set your oven to 475✯, you actually get 475✯. I love focaccia with olive oil, salt, pepper, and maybe a sprinkling of herbs, cut into small pieces to share with friends before dinner, or just for snacks. If you bake just one loaf, you can divide the remaining dough into two or three dough balls to make iron-skillet focaccia or pizza refrigerate the dough balls and use them any time during the next two or three days. You can bake one or two loaves from this recipe. If you want to do that, simply make this recipe with 900 grams of white flour and 100 grams of whole wheat flour. Sometimes I like to make this bread with 10 percent whole wheat flour for the round, earthy flavors it adds. Here you get the taste-good benefits of a medium-length fermentation, resulting in a versatile, delicious bread that’s great as a dinner bread and also works well for sandwiches and toast.

Mix the dough first thing in the morning, shape it into two loaves about five hours later, and then bake in the late afternoon in time for dinner.

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

Ken forkish cookbook