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Flour water salt yeast?
I personally think it’s a good and thorough explanation of techniques and processes. It’s a great introduction to making decent bread at home. I would say that the hydration is a little high for UK flours, and the yeast quantities are often a little too spartan. Also be aware that it assumes a very warm environment (average 21 Celsius), for proving times etc.
Nef
@Thrustvector
What does the Forkish cover? Not sure I need more bread books, but it's only a couple of quid on Kindle...