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The Bread is made from Ken Forkish book. The recipe is called "Field Blend #2" I followed the recipe step by step, except I fermented the bread for 36 hours at 38 degrees F, and baked in a Romertopf clay baker (I'm questioning if this clay baker leaks steam). Vic
Forkish's SW Homestead house is up for grabs. He was one of Portland's well-known restauranteurs before selling his businesses and retiring this year.
I've been learning a lot from Peter Reinhart for the past few years and some from Ken Forkish.Recently I got a hold of Jeffrey Hamelman's book titled Bread (2nd edition). I have been reading through it and noticed that he never mentions instructions such as allowing the dough to double in bulk or taking the temperature of a loaf so that it reaches a specific degree before
In the introduction to the original 1973 edition of his Beard on Bread: A Cookbook, trailblazing chef James Beard wrote, "Breadmaking is something of a...
Hello all,I've been diving deeper into baker's math and sourdough bread, and I have a question about how to calculate levain percentage. I've been reading Flour, Water, Salt, and Yeast by Ken Forkish as well as The Bread Baker's Apprentice by Peter Reinhart, and I've noticed that there are different ways to calculate baker's percentages. These different methods, as I