Black Sarah - One Dough, Ten Breads: Making Great Bread by Hand

• Measuring cups (dry and liquid) and spoons
• Mixing bowls: 1 small, 2 large
• Kitchen towel
• Knife or other straightedge tool
• Instant-read thermometer
• Fork or whisk, for stirring the yeast
• Rubber or silicone spatula
• Plastic wrap
• Felt-tipped pen
• Clock or timer
• Baking sheet
• Knives: 1 large, 1 small and very sharp, 1 serrated
• Water spritzer
• Wire rack

For this first lesson, Ive encouraged you to use the kitchen tools in your own cupboards. Since most households have measuring cups and spoons, well start by measuring by volume. But its important to measure accurately. Proper measuring is essential for successful baking because the final bread is affected by the relationship among ingredients. For example, the amount of flour in a cup can vary depending on whether it is tightly packed or aerated. Future recipes will require a scale, as measuring by weight allows for more accuracy.

Know the difference between dry and liquid measuring cups. Dry measuring cups are rimless, with a handle. Use them for dry ingredients such as flour. To correctly measure flour, dip the cup into the bag or canister of flour, fill it to the brim, and then level the top by moving a straight-edged tool or knife across the surface. Do not measure flour by spooning it into the cup; this encourages more air and less flour, resulting in bread that can be unbalanced in texture and taste. Liquid measuring cups are clear, with a spout. Use them for liquid ingredients such as water. Set the cup on a level surface, fill to the desired measure, then check against the cup marker by reading at eye level.

To measure yeast from a -ounce package, cut across the top of the package with scissors, dip a measuring spoon into the yeast, then use the top of the package to level the spoon as you pull it from the package. To measure salt, its often easiest to pour a little into a small bowl, then dip a measuring spoon into the salt and shake it or level it with a tool or knife.

MIX Pour the yeast mixture into the well of the flour mixture and mix a few turns with your other hand. Little by little, pour the cool water into the center of the mixture while using your other hand to mix clockwise. Keep your fingers together as you mix, work from the center, and let the flour mixture come to you. Continue mixing until all of the water has been incorporated.

Mix for 2 to 3 minutes, until all of the ingredients are incorporated, the grit of the salt is dissolved, and the dough forms a rough and shaggy mass.

See the lumps and tangled mass begin to unfold into strands. As dough webs form, hear the sound of air being sucked in, like hiccuping.

If any flour remains in the bottom of the bowl after mixing, take your rubber spatula and, while slowly turning the bowl counterclockwise, scrape up from the bottom and mix the remaining flour into the center mass. Do this for 30 to 60 seconds, until all the flour has been incorporated.

Now is the time to coat the second large mixing bowl with a little oil so that it will be ready for the dough once you are finished kneading.

KNEAD Sprinkle a coating of flour onto your work surface, then use a rubber spatula to scrape the dough onto the counter; let the dough assume its own shape.

To sprinkle flour evenly, hold the flour in your hand with fingers curled, then splay the flour across the counter as if throwing dice.

Tap your hands in a little extra flour, then begin to knead the dough: First, pull the upper edge of the dough toward you, then push it away with the heel of your hand. Rotate the dough a quarter turn (90 degrees) and repeat. Do this 10 to 12 times, until the rough mass takes on a smoother, stronger feel. If the dough is too tight or begins to tear, stop and let it rest, covered with plastic wrap, for a few minutes, then continue.