The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First Forkish

mikes's picture
mikes

First Forkish

Just got my copy of FWSY and decided to make the Overnight Country Blonde last weekend. Did the 1.8 kilo boule.

It seemed to turn out pretty nice. Other than sticking a little bit to the parchment as I was putting it in the dutch oven, and landing on its side. Oh well... still pleased with the effort. Definitely room for improvement and it gives me incentive to make the next one look as good as this one tasted.

Mike



  
barryvabeach's picture
barryvabeach

Looks nice.  I made a few attempts from his book, but didn't fall in love with his technique, glad to see it is working for you.

David Esq.'s picture
David Esq.

I have to say that I really love the book.  I did go out of my way and by the 12 quart cambro container and the 8 quart cambro container, and am very glad I did.  When I make the levain in the smaller container on Friday night, I also measure in the flour into the larger container and even  measure the salt into a baby jar, which I put on top of the lid .  In the morning, when the levain is ready, I just add water to the larger container, hydrate the dough and then mix in the levain and salt.

I recommend taking a permanent marker and marking the cambro container in 1 liter increments (or 1 quart increments if you prefer).  Just add 1 litre/quart of water, and use the marker to draw a line at the water line. Repeat till you get to the top.  Now you have a fool proof way of seeing when the dough doubles or triples.