Avanti – novantatre notti
Reflections on cultivating Robespierre and making bread, gathered every thirty one nights
- when proving, try to make the container as air tight as possible, as this will prevent the dough surface from becoming harder. this is especially true when proving in the fridge
- the flavour of the loaf prepared with tesco flour double-0 12.8g protein is great, but caputo rossa, 5 stagioni rossa and little mill flour confer a more delicate and interesting bouquet
- wholemeal flour is much harder to work with: the gluten fabric is interrupted by the bran and the germ, which are usually removed in refined flours such as double-0
- wholemeal flour absorbs water at a different rate than double-0, so more water might be needed to achieve a consistency that with double-0 would require less liquid
- it's easier to handle wholemeal dough the more time there is in between folds and stretches
- when making buttons, i's worth adding a little water if the flour mix contains semola
- it's better to over-prove a loaf dough - and turn it into pizza - than it is to cook an under-proven dough