Flour Water Salt Yeast

Ken Forkish

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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)