The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My experience with Ken Forkish's Flour Water Salt Yeast

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mminasian's picture
mminasian

My experience with Ken Forkish's Flour Water Salt Yeast

Overall I have been very happy with the book thus far.  The breads have all turned out really well.  Over time I have adapted the Dutch oven cooking method to include some baking beans and parchment in the bottom to prevent scorching.  Once the lid is removed, I put the bread on a preheated stone to finish browning and crisp the bottom crust.

Probably the biggest surprise has been the pizza.  This is the pizza dough that I've always wanted / tried to make.  I've tried Nancy Silverton's dough from Mozza cookbook and liked it, but this stuff is dynamite.  I had VERY basic bread baking experience prior to getting this book (<5 loaves).  I've learned a lot from this book and hope to continue with additional recipes soon!  Highly recommended.

 

"Pain Au Bacon"

"Overnight Country Blonde"

"White Bread with Poolish"

"Pizza with leftover Poolish dough and Forkish method"

 

isand66's picture
isand66

Those all look great.  I have this book in digital format and have not had a chance to read it yet.  Guess I should give it a go!  That pizza does look perfect.

mminasian's picture
mminasian

Thanks!  The most astonishing part about that pizza is that it was done in my junky electric oven with a pizza stone.  Never had results like that usuing just an oven.  I tried the Kettle Pizza, but that would burn the bottom before cooking the pizza.  Read the section on how he alternates temperatures and heats the stone.  Good tips regardless of the dough.

isand66's picture
isand66

I have the Kettle attachment for my grill and I find it works great, so I'm surprised you were getting burned  bottoms as I have never had that issue.  i will check out his tips as there is always something new to learn.

mminasian's picture
mminasian

Very interesting.  If you do a quick google search there is a lot of info about overdone bottoms.  Could be that my fire is too big.  The major problem seems to be with heat retention and venting.  There is a lot of direct heat on the bottom but the heat on top seems to get lost in the top of the kettle.

I am also very interested in this: http://uuni.in/new-photos-and-a-video-of-uuni/2013/04/

isand66's picture
isand66

I saw this before and it sounds promising depending on the cost.  You may be getting burned bottoms if your fire is not all the way in the back of the kettle.

Noah Erhun's picture
Noah Erhun

Nice loaves, I've been meaning to read his book. I have been used his mixing medthod from his youtube videos for some time. 

As for home pizza opitons there is a really cool new one that the guys on Pizzamaking.com have been test. Amazing pies so far. http://www.cabelas.com/product/Blackstone-Outdoor-Patio-Oven/1611435.uts  It looks like they've mostly solved the top to bottom heat issues of the grill add-ons. Pies baked in it start at page 9

http://www.pizzamaking.com/forum/index.php/topic,25127.msg260698.html#msg260698 

When I get back from Germay at the end of the summer, I'll be picking one up. Could be good for flat breads/roasting etc. 

-Peter

mminasian's picture
mminasian

Awesome, thanks for the heads up.  I read that forum from time to time but missed that!