![]() ![]() This is a more delicate technique than pounding the mixture on a kitchen surface and allows the carbon dioxide created by the yeast to remain in the loaf, creating more air bubbles and making the final product less dense. Rather than kneading the dough, Young promotes the “stretch and fold” technique, whereby flour, water and a small amount of yeast are mixed together in a bowl and then, once every hour, the home baker lifts one section of the dough at a time and folds it over to the opposite side. “It has less protein than bread flour, but a combination of more water and a longer rising time than home bakers might be used to makes the most of it for great results,” says Young, adding: ”Even if your first loaves aren’t pretty, they’ll still taste delicious and, like everything, you’ll get better with experience.” ![]() If your search for both bread and all-purpose flour proves fruitless but you have yeast at hand, Chris Young - the co-ordinator of England’s Real Bread Campaign, which champions independent bakeries across the United Kingdom - has posted a recipe online which uses plain flour - roughly equivalent to pastry flour in the United States. ![]() ![]() It’s worth noting that Forkish’s recipes use all-purpose flour, rather than bread flour, meaning that - hopefully - you might be able to locate supplies online or in grocery stores. – AP PHOTOS: Coronavirus quiet brings out jackals in Tel Aviv.– In shutdown, a glimpse of life without movie theaters. ![]()
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