The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic white loaf

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nora sass's picture
nora sass

Basic white loaf

Today, made an attempt on Ken Forkish basic white loaf using just AP Flour.  Still struggling to get the perfect crumbs. Nevertheless, like the dense texture.  It has a very nice crispy crust  too. As what some said, a white bread is a white bread. Definitely will try this again. 

rossnroller's picture
rossnroller

Crust and crumb perfect! Just begging to be spread with some butter and devoured. Well done.

Cheers
Ross

Bakingmadtoo's picture
Bakingmadtoo

It looks great Nora. I actually have an attempt at the same recipe on its bulk ferment as I type. Hope it comes out as nice as yours.

nora sass's picture
nora sass

Lol.. what a coincidence :) I am sure it will turn out as good as you want it to be. Hope you could share some pics. Just that I wish to have those really big holes that that the bakers in this TFL are mostly talking about. :) Good Luck with yr baking thou' Cheers Nora

nora sass's picture
nora sass

Thank you Ross, just finished half the loaf actually as u mentioned with lots of butter and cheese. 

Cheers !!!! Nora

dabrownman's picture
dabrownman

I wouldn't worry too much about the holes.  If you could eat them, I'm guessing they wouldn't taste like much:-)

Happy Baking

Bakingmadtoo's picture
Bakingmadtoo

The picture of the bread in the book does not have overly big holes.  So, I think yours looks about the same as in the book. Mine certainly won't look as pretty as yours as it stuck to the banneton, which probably won't have done much for the crumb either. I made pizza bases from the same dough and they did have big holes. It made a lovely pizza base.

nora sass's picture
nora sass

Oh… thats the good thing about this forgiving recipe, you could always turned it into something else, pizza dough would be just perfect, but at least you have those big holes :) enjoy your pizzas !!! 

Cheers !!! Nora

hanseata's picture
hanseata

My first Forkish bread also stuck in the banneton, and tore in the process of extracting it!

But after watching a Youtube video of Forkish, forcefully smacking the banneton on the counter, to get the bread out, I'm much less timid, and do the same.

But you do have to flour the basket really well, especially the bottom, that helps.

I love Forkish's breads, especially the Overnight Blondie!

Karin

Bakingmadtoo's picture
Bakingmadtoo

Thanks Karin, useful to know. It was a doomed loaf, it stuck to the Dutch oven next! I made a real mess getting it out of that.  I used linen for the overnight loaf I tried. That came out okay this morning, but I am glad that I used the linen!

Surprisingly, despite all the disasters the crumb came out much as Nora's! But definitely, mine was rather ugly!

hanseata's picture
hanseata

To avoid this (it happened to me, too) and make the transport easier, I use parchment paper as a sling to transfer the bread in and out of the DO.

Happy New Year!

 

Bakingmadtoo's picture
Bakingmadtoo

I will definitely be doing this in future!

Floydm's picture
Floydm

Great looking loaf.