Bread - What are you baking today…..
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Sat wheat. Autolyse
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Bulk fermentation completed:
Ready to divide:
Shaped:
As I have mentioned to @Chap before. I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading. He teaches the pincer method combined with folding. And because kneading bores me rigid, I like him…...
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I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.
I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?
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As I have mentioned to @Chap before. I do not knead (nor do I use a machine to mix), the Ken Forkish method eschews kneading. He teaches the pincer method combined with folding. And because kneading bores me rigid, I like him…...
I looking forward to try Ken's techniques… kneading can be fun, but some doughs are really tricky and especially with the more wet ones, folding is probably easier
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I’m reading and re-reading the recipe from the above link and the King Arthur Flour recipe which are similar, but I have a dumbass question.
I begin the starter in a 500ml mason jar, after three days when I start to feed it I will mix some of the OG starter with fresh flour and water in a clean bowl. Then I get rid of the remaining starter. Before transferring the new mix back to the mason jar, should I clean the mason jar first?
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For any of you who are buying the Ken Forkish book, and I know of at least 2 of you are, my main deviation from his method is that I do not use a Dutch oven. I invert my proofing basket onto baking parchment and place that on a flat cast iron griddle that has been in the oven for 45 mins. I then pour boiling water into a baking tray at the bottom of the oven, this provides the moisture required…
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For any of you who are buying the Ken Forkish book, and I know of at least 2 of you are, my main deviation from his method is that I do not use a Dutch oven. I invert my proofing basket onto baking parchment and place that on a flat cast iron griddle that has been in the oven for 45 mins. I then pour boiling water into a baking tray at the bottom of the oven, this provides the moisture required…
Nor do I… I use a well preheated (250°C) pizza stone and as well a baking tray with water for the first ten minutes...
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Looks good G.
