![]() ![]() I also made a couple loaves of San Francisco-style Sourdough with. And then, of course, my timing of the various steps is quite different from Forkish's. ![]() I increase the whole wheat flour proportion and also substitute some medium rye for AP flour. Our guests were raving more about the bread than the overnight brisket from the BGE, even though that was pretty nice too (topic for another blog). Yesterday, I baked a couple loaves of my version of the Pain de Campagne from Ken Forkish's Flour Water Salt Yeast. I thought I might have gone too dark with the long loaf, but it was perfect, perfect crumb, crunchy crust. ![]() Much easier than warm floppy poofy dough which can miss or be sloppy.Īs my pictures show, I bake them dark, as Forkish suggests (still only 15 minutes uncovered though). I really like proofing in the fridge since the dough is cold and firm when you do the “death defying drop” into the pan. Lame on the long loaf, natural on the boule.Īlthough I started early Friday morning with the autolyse, did the stretch and fold during the day, and shaped at night and proofed overnight in the fridge. For our Memorial Day bash, I went with the Forkish 100% Levain “ Overnight Brown,” which has a larger percentage of whole wheat, and no rye, in both a boule and a long loaf. ![]()
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