# Flour Water Salt Yeast

## Ken Forkish

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### Highlights from July 26, 2021

• Since this concept may be new for many readers, I want to emphasize that the most important ingredient for making good bread is plenty of time. (Location 497)
• Note: Do not rush bakes.
• Temperature and time have an inverse relationship, and I like the visual image of a seesaw to communicate the need for balance between the two: more of one means you need less of the other. (Location 510)
• Extending the bulk fermentation stage is critical to maximum flavor development. (Location 517)
• For all of my breads, I’ve achieved the best flavor when the freshly mixed dough has a temperature between 75ºF and 80ºF (24ºC and 27ºC). (Location 556)
• The autolyse allows the flour to more completely absorb the water and also activates enzymes in the flour; for example, amylase enzymes break down the complex carbohydrates in the flour into simple sugars the yeast can feed on, and protease enzymes naturally degrade the gluten forming proteins, in a way that makes the dough more extensible. (Location 666)
• Once the final dough is mixed, treat it gently. Being gentle with the dough will help preserve its gluten structure and retain its gas. (Location 752)
• My rule of thumb is to predissolve the yeast if the dough has 70 percent or less hydration. (Location 1041)