Sprinkle the table salt on top of the flour, stir to incorporate, and then make a well in the center.
Watch how to make our No Knead Bread:
Mix with your hands for 2 to 3 minutes, until all of the ingredients are incorporated, the grit of the salt is dissolved, and the dough forms a rough and shaggy mass, and then stop. Tap your hands in a little flour, then gently flatten the dough into a rectangle, with the short side facing you. Repeat this process for the right and left sides, then turn the dough over and dust off the flour.
Then turn it seam side down, and cover the bowl with oiled plastic wrap.
Mark the time with a felt-tipped pen on the plastic wrap and allow the dough to rest and rise in a moderately cool place until it has doubled in volume, 1 to 2 hours, depending on the heat of your environment. Let it proof on the baking sheet until doubled in volume, 30 to 45 minutes. Have ready a spritzer filled with water near the oven, and approximately 8 ounces of hot water to pour into the empty pan. Sprinkle the tarragon and then the coarse salt across the top and press the ingredients gently into the dough.
The differences between this bread and the baguette will be obvious: Because of the extra water in the dough and the gentler methods of dough manipulation, the crumb of the focaccia will be more open, airy, elastic, and tender, and will also be redolent of olive oil and tarragon, with the crunch of salt crystals. Or enter your phone number, customer service of fado Password must be at least 6 characters , is not allowed longer than 30 characters, including numbers and letters.
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With Fado Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains. An introduction to making bread by hand, starting with one simple dough and making small changes to ingredients and proportions to create ten "foundation" breads; plus additional recipes and lessons on essential techniques.
If you're looking for a book that will ease you into bread making or a break from the super bro-y bread books of recent years this is it. Yet lifetime baker Black manages to do so.
All in all, probably the closest a book can get to a hands-on course in the art of bread. Most impressive of all, she manages to make baking feel both approachable and infinitely adaptable.
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Sarah has let the baker's best secret out of the bag--one dough can yield an immense diversity of breads--and here she teaches you to make a dazzling array. I'd missed Sarah's breads for too long; now I'm making them at home and you will too. An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities.
Sarah Black is a baker and baking instructor with 25 years of professional baking experience in New York City, having worked at such legendary bakeries as Tom Cat Bakery and Amy's Bread and consulted with companies such as Whole Foods Market and Pepperidge Farm.