The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Overnight Country Blonde

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Abelbreadgallery's picture

Overnight Country Blonde

Overnight Country Blonde, according to the formula in Flour Water Salt Yeast by Ken Forkish.

90% bread flour, 5% whole wheat, 5% rye, 78% water and sourdough. 12 hours bulk fermentation at room temperature and 4 hours final proof. Yeah! You're great, KEN.

Abel Sierra.

Windischgirl's picture

That bread looks fantastic, Abel! And your photo is so artistic--I can practically smell the aroma of the wheat and taste the crunch of the crumb.  Delicious!

Julie McLeod's picture
Julie McLeod

That's a really lovely loaf.  

dabrownman's picture

bread.  Well done!

ElPanadero's picture

It seems to me there are an infinite number of abstract art pictures that could be gleaned from closes ups of this single loaf.  The centre makes me think of a flow of molton lava from a volcano as it forces its way through the rocks !

adri's picture

¡ Maravilloso !

¿ Vas a escribir algo sobre como lo hiciste y añadir fotos de la miga en tu blog ?



Will you write something about how you made it and post pictures of the crumb in your blog?

hanseata's picture

and my favorite from "Flour, Water, Salt, Yeast".