The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ken Forkish style bread

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Abelbreadgallery

Ken Forkish style bread

500 gr bread flour, 5 gr rye flour, 360 ml water, 9 gr salt and 1,8 gr instant yeast. 4-5 hours bulk fermentation. Shape a ball. Let it rest 1 hour and bake it into the dutch oven, about 45 minutes at 245C, 25 minutes with the lid on and 20 minutes with the lid off.

Abel Sierra.

www.breadgallery.wordpress.com