Sunday, February 4, 2018

Ken Forkish Saturday Bread

Platedujour's take on techique for this bread.

  720 g   Water (90 to 95F)  3 1/8 C
1000 g   White all purpose flour 7 3/4 C
    21 g    Salt 1T+1 scant tsp
      4 g    Instant dried yeast 1 tsp

2 loaves about 1.5 lbs each. Autolyse for 20-30 minutes. Mix with pincer method. Fold dough three times within the first hour.  Bulk fermentation 5 hours. Form two round loaves and let rise in baskets or linen covered with plastic for 1 1/2 hours. Preheat oven for 45 minutes @475F with cast iron 4 quart dutch ovens with lids inside oven.  Bake with lid on for 30 minutes. Remove lids and bake 17-20 minutes more. Lids trap steam and creat crackly, artisan crust.

No comments:

Post a Comment