At the start of the shelter-in-place order for the Bay Area I decided to try my hand at making bread. Me, and tens of millions of others. I got started thanks to a friend who gave me a bag of Italian Doppio Zero flour, and thanks also to a small pack of yeast I happened to have. Both ingredients had completely disappeared from supermarket shelves. I found a recipe on the web - which turned out to be seriously flawed. Still, my first effort was pleasant to eat, and encouraged me to keep trying.
- 450g of King Arthur bread flour
- 30g of ground hazelnut flour
- a pinch of salt (about 3g - the amount is fairly critical and a matter of personal taste)
- 8g of yeast
- 5g of sugar
- 340ml of water