Awesome!!! I have your book and recommend it all the time. I love to just sit and read it. I think it's great that you now have an internet resource.

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And what about the "hearth" breads? Would this technique work, also? And if it would, how should one do, I mean, how many turns (or folds) and rests?

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Silvia,

The herb focaccia in the bread bible uses this technique.

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Rose, I have been reading about a "fold and rest kneading" method, and I an curious to know, if your recipes could be adapted to it.

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Hi Melissa,

There are a few breads in the Bread Bible that use durum flour. The semolina torpedo can be made entirely from durum flour. Durum is low in gluten forming protein, so it is often combined with other flours in recipes to keep the bread from cracking, hold its shape better, and loose less moisture while baking. If you are looking for a use for this flour, it is often used in pasta and sometimes pizza recipes.

Yes, you can do the second or even the final shaped rise over night in the fridge. Many of the Bread Bible recipes have specific instructions for this. The general guideline is to let the bread come to room temperature for about an 1 hour before proceeding with baking or shaping.

Not sure I understood your question about proofing. In general, the less rises a bread has, the coarser and more rustic its texture will be.

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Hi Rose,
I just tried the Basic soft white sandwich loaf, but using Durum Wheat Flour (I just happened to buy it at the shop that day, and had to use it because I had run out of plain flour!).

A few questions:
A bit confused over the proofing step. Do both your white sandwich loaf and whole wheat sandwich bread both have second proofing stages?
Any idea about the use of durum wheat flour?
Is it ok to proof the dough for the second rise in the fridge for a few hours?
Thanks much! Really interested in baking good bread for my family :)

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There's a typo in:
Buying and Storing Flour

National brands tend to be the most reliable, but it's really a matter of personal preference. Before purchasing, be sure to check the expiration date to make sure the flour is as fresh as possible and buy flour and buy flour with the appropriate protein content for the bread you wish to make.

"and buy flour" is repeated.

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Excellent resource! But I'm surprised to see "Stand Mixer, Bread Machine, or Food Processor" as an essential piece of equipment. I think hand mixing is very easy to do (and in my experience, not messy at all), especially if you have a nice large wooden spoon or paddle. Hand kneading is equally easy, especially with the help of a bench scraper. And now, of course, there are many "no-knead" bread recipes that completely eliminate the need (no pun intended) for putting dough onto the board at all.

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Excellent!

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Wow . . . thank you! Going to bookmark it . . .

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Thank you Rose! This is sooooo useful.

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Loads of useful information on this link, thank you so much , I am going to enjoy reading all the sections especially the sourdough info. which has always been a mystery to me!

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I have just book-marked this for later reading, thank you Rose!

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Wahaaaaay! What a wonderful resource!
Thank you :-)

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