The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forkish slightly less hydrated

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Bakingmadtoo's picture
Bakingmadtoo

Forkish slightly less hydrated

As you are probably aware, I have been having trouble with my Forkish dough spreading when it bakes. I finally decided to go by feel, rather than the book, and dropped the hydration a little. This is the country brown, I used Khorsan for the wholewheat part and my starter was part rye. But this time it behaved itself far better. I might up the hydration a tiny bit next time, but as the crumb came out pretty much like the book pictures, I have to conclude either the humidity in my house or my flour mean that I do need to reduce hydration in most recipes.

WoodenSpoon's picture
WoodenSpoon

looks awesome! lets see that crumb!

Bakingmadtoo's picture
Bakingmadtoo

Unfortunately, I couldn't cut it until it was dark and the pictures come out a funny colour in that light! It is sliced and frozen now!

dabrownman's picture
dabrownman

Well done and happy Forkish baking the less hydrated way :-)

Bakingmadtoo's picture
Bakingmadtoo

Thank you. It is all the advice on here that gives me the confidence to try things.

isand66's picture
isand66

Very nice bake.

Bakingmadtoo's picture
Bakingmadtoo

Thank you, it is certainly a vast improvement!

Mark Sealey's picture
Mark Sealey

I too tried slightly less hydration with such a white loaf at the w/e. It worked out better too.

Bakingmadtoo's picture
Bakingmadtoo

Yes, I think I shall be sticking with slightly lower hydration on very wet doughs, at least until I get more experience!