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Hello all,Not sure if there's a subforum for this (if not maybe one can be created?) but need some help figuring out what went wrong with a dough I made yesterday. Poolish - 24 hr ferment500g - white flour500g - water1/8tsp - yeastFinal mix - 3 hr bulk fermentation450g - white flour50g - whole wheat flour250g - water21g - salt3g - yeastFollowing method found in "Flour, Water,
Kim Severson, The New York Times Published: 03 Mar 2021 11:35 AM BdST Updated: 03 Mar 2021 11:35 AM BdST FILE -- The Tipsy Texan sandwich from Franklin Barbecue in Austin, Texas, March 7, 2017. The cookbook from the owners of Franklin Barbecue rose from the publisher’s backlist to become a surprise pandemic darling among cooks. (Drew Anthony Smith/The New York Times). The books that America cooked from during 2020 will stand as cultural artifacts of the year when a virus forced an entire nation into the kitchen. "); } The pandemic has been good to cookbooks. Overall sales jumped 17% from...
Kevin Connor pulls a loaf out of the oven at his home cottage bakery, Wilmington Bread Company. (Port City Daily/Courtesy of Kevin Connor) WRIGHTSVILLE BEACH — In 2019, when Kevin Connor went on the hunt for the best pizza dough recipe, little did he know a newfound passion would rise instead. From the pages of “Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza ” by Ken Forkish, Connor became inspired by the art of making the perfect loaf of naturally leavened bread. A mere interest as a hobby has since organically grown into a business, Wilmington Bread Company....
I make bread using the Ken Forkish FWSY approach. Whether it's white, wheat, bread from poolish or levain, when I take the loaves out of the banettons just before baking, they are actually pretty hard to pick up. If I lift a loaf with both hands, the dough seems to spill over the sides, and it seems that if I don't rush them immediately into the dutch ovens, they would spill
Something many people do here is a prolonged autolyese. I've made most of Forkish breads without this problem. Do you have a large container for your mixing? I think the large container helps the do relax over a large surface area letting all the dough incorporate. vstyn How long do you do the autolyese? sugar_magnolia I don't do an autolyse... It isn't mentioned in the recipe, so I haven't done one. It is possible that my container is too small. I know Forkish recommends one that seems quite large. They don't sell them at either restaurant supply in my area (they have large square on...