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This novice would appreciate advice on some challenges I'm having baking with levain. Yesterday, I tried a version of Ken Forkish's FWSY Overnight Country Brown recipe, which I adapted due to concerns about overfermentation expressed in other posts. Essentially, I used his recipe but shortened the bulk fermentation and tried an overnight proof in the fridge. The results were
Today's bake is loosely based on Ken Forkish's "Overnight Country Brown." I increased the levain and did the "overnight" in the fridge after dividing and shaping rather than in bulk at room temperature. Well, the hydration is higher too - 85.5 versus 78%. The result is a moderately sour, crusty loaf with a fairly open, deliciously moist and tender crumb. The flavor is more
This book seems great on the whole. I've not read any of Robertson's previous bread books (raised by Ken Forkish). So, just wanted to create a space for folks to share thoughts and questions on this new book. And I'm also curious to hear how it compares to Robertson's previous books. I definitely have a few technical questions that I'll be following up with. Cheers!
Going through the book by Ken Forkish. Good success so for. I am doing pretty well with Pain de Campagne and Pain au Bacon. Dropped 6 stinkers in a row with Overnight Country Blond. Dough is just a blob on the table. No structure at all. Levain culture is highly active. I am now folding much more vigorously and doing so 6 times. Bulk fermentation seems to go well. In 13-14 hrs
Parting thoughts on the baker and pizza maker’s legacy, comic book cookbook, and why he left Portland