The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ken Forkish 75% WW boule

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Casey_Powers's picture
Casey_Powers

Ken Forkish 75% WW boule

This was a strong dough mix compared to other doughs I had been working with.  My kitchen runs 75-78 degrees so I proofed my paves more quickly.  I wonder if I am not over working my dough.  Is this a standard crumb or did I over fold.  I have no reference point.

Comments

Yerffej's picture
Yerffej

Very nice looking bread, both crust & crumb, for a 75% whole wheat.

Jeff

dabrownman's picture
dabrownman

Very nice inside and out.  If you autolyse the WW for 4 hours the crumb might open up a little more.  But it is pretty nice and has to be tasty! Well done and

Happy Baking Casey

isand66's picture
isand66

Agreed....Looks very nice.  Well done.