Bread - What are you baking today…..

[Giles]

Proofed and ready for the oven.  I have a feeling this is going to be an epic fail.  Flat as a pancake atm…..

[Chap]

@Giles:

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

[Giles]

@neph93:

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?

[Giles]

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…

[Chap]

[Chap]

@Giles:

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...

[Giles]

That looks great…......Mine'll be out in about 10.  I leave them in the oven for about 1/2 an hour after turning the heat off, with the oven door cracked....

[Giles]

Not such an epic fail…..

[Giles]

[Matty123]

Looks good G.

[Chap]

No, not at all… they look brilliant, nice sky over Gosport too! Cheers

[Chap]

[Giles]

Mine's a little more open that that… :o :o :o

[Chap]

Oh wow, that's fluffy. Congrats @Giles I need that recipe!

[Matty123]

Way to go everyone. FYI I bought the kindle version of Ken Forkish’s book. It’s easy to use in that form as well. Even easier if you use an iPad as opposed to iPhone etc.

[Chap]

@Matty123:

Way to go everyone. FYI I bought the kindle version of Ken Forkish’s book. It’s easy to use in that form as well. Even easier if you use an iPad as opposed to iPhone etc.

Thx for info @Matty123 the kindle version can be viewed on an Apple iPad? Or do I need a Kindle?

[Matty123]

@Chap:

@Matty123:

Way to go everyone. FYI I bought the kindle version of Ken Forkish’s book. It’s easy to use in that form as well. Even easier if you use an iPad as opposed to iPhone etc.

Thx for info @Matty123 the kindle version can be viewed on an Apple iPad? Or do I need a Kindle?

I call ebooks “kindle” it can be viewed on any device

[Giles]

@Chap:

Oh wow, that's fluffy. Congrats @Giles I need that recipe!

When you get Forkish, it is "White Bread With Poolish"…..

[Matty123]

75% whole wheat
Forkish sat wheat
Baked in pot

And f’ing sideways photos again. No clue why

[steelworker]

@Giles:

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…...

Need bores me rigid too