Step by step directions by Dan Lepard for breads that can be made in an hour
The transformation that bread flour takes from the white powder in the bag to the ripped, puffed loaf drawn scorched and bronzed from the oven is one of the most extreme makeovers you get in cooking.
A ribeye steak, a gutted fish? Slap them on a hot grill. Salad needs the merest tweak, a smidgen of vinegary oil and salt. But turning flour into bread needs effort, time, alchemic fiddling by enzymes, carbonates, yeasts and microflora while prodding and twisting its lumpen shape into respectable life.
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