The standard #2 from Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home (page 146) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on May 16, 2023

    Makes a great loaf (I use 100 g of poolish). Being able to start the day before works great for a pan loaf. Instead of plastic wrap, I put a piece of parchment paper on top of the loaf (without wetting the loaf) and slide the pan into a jumbo plastic bag (2.5 gallon size). By the morning, the parchment is usually not sticking to the loaf so can be tossed...if it sticks a bit, it stays on the loaf while baking...then I take it out when it gets toasty and releases from the dough. I save the plastic bag to re-use indefinitely for this purpose.

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