Fourneau Recipes

This is a 90% white flour, 5% each rye and buckwheat, 70% hydration bread. It is a pure levain-raised bread. This recipe is adapted from Ken Forkish’s “Overnight Country Blonde” recipe in his book Water Flour Salt Yeast. That recipe uses whole wheat in place of the buckwheat used here and is a higher hydration, around 78%. But since it is really hot out and we're skipping fridge proofing, we backed off the hydration and we’re calling it “Overnight Buck Light”. 900 grams white bread flour 50 grams buckwheat flour 50 grams rye flour 700 grams water 20-22 grams salt...

Whether at the Fourneau Factory or at home, our pizza sessions involve slinging a minimum of four pizzas, more often at least eight. Kenji López-Alt's "Chicago Thin-Crust (Tavern-Style) Pizza Dough" recipe, published on New York Times Cooking, makes easy work of assembly line pizza sessions with a low-hydration dough that gets prepared well ahead of the session. After fermenting this dough, it is rolled out and air-dried to a leathery crust. You can have a stack of these crusts ready ahead of a big family dinner or pizza party and crank out pizzas as fast as the oven will cook them....

Great crust to crumb ratio, excellent for freezing, and just right for eating in a day, torpedos satisfy. This technique turns out two of them from a dough rested as a batard. It's a fun and easy way to add another shape to your baking repertoire!

Looking for that perfect crust to crumb ratio with the flavor of sourdough? Look no further! This recipe is contributed along with photos by Baker Diana Carbonell of The Dandy Bambi.