The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Forkish v Robertson techniques?

Tpark2015's picture
Tpark2015

Forkish v Robertson techniques?

Hi all, 

First, huge thanks to you all for your wonderful contributions. Like many new users, I've been using your contributions to help me on my bread journey. Thanks to you all, I successfully made two great, pure levain loaves last week (wonderful crust, airy holes, not too sour). 

Second, I had a question. I've been using Ken Forkish's book for the last 3 months, working my way through the recipes, with only the advanced recipes left. However, I also have copies of the two Tartine books. My question: are the bread techniques significantly different between the two bakers with respect to the taste? 

I ask as I wonder whether it's worthwhile to go through Chad Robertson's book, starting with his country loaf. I have a starter (which I reactivate according to Forkish's technique as I bake only on the weekend - no time from m-t to feed) and read on this site that I could reuse the same starter. I see Ken Forkish has a double-feed recipe technique inspired from Chad Robertson.

It was actually hard for me to find good replies online from other sites so I figured this was the place to go. Thanks so much!

David Esq.'s picture
David Esq.

I enjoyed the breads from Tartine and FWSY immensely, so if you have both books I think it would be nuts not to bake from them both. 

Tpark2015's picture
Tpark2015

Haha! Nuts indeed! Thanks for the reply. A follow-up question: did you notice a significant difference in the taste? As I read through Tartine, it strikes me as very similar techniques.

Lavanta's picture
Lavanta

They both make very good breads. 

hanseata's picture
hanseata

I baked all of Forkish's bread recipes that interested me, and played around with the formula, using different flours and add-ins, like in Einkorn Hazelnut Bread.

I now do the same with Tartine No. 3, it's very worth while. Even though the approach is similar, you learn a lot by trying these different procedures, and in the end, you can come up with your own variations. Just put a 7-grain Porridge Bread with Spelt and Old Bread in the fridge, to be baked tomorrow.

Happy baking,

Karin

 

Tpark2015's picture
Tpark2015

I'm convinced. Greatly appreciate you taking the time to reply. I'm going to try the basic Tartine country loaf this weekend and will post photos on how they want. Thanks again!