The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

first artisan loaf

pauline penistone's picture
pauline penistone

first artisan loaf

today I made my first artisan loaf .from a Keith Forkish recipe of a Saturday day wheat loaf only I substituted a seeded flour.I put nearly all the water in and thought criky this is too wet so added more flour I was doing the autolyse method .I found this sight and found out that it is a wet dough but that English flours don't need as much water Any way I carried on with it thinking it was going to be rubbish .When it was cooked I tried some and it tasted lovely so I am quite plased as it didn't rise very much and is quite close textured .

Danni3ll3's picture
Danni3ll3

if you don't use similar flour and/or room temperature. I am happy that your turned out delicious. Keep at it and you will get loaves with more rise. 

BobBoule's picture
BobBoule

modified version of Forkish style recipes and found that they work well at higher hydrations and rise reasonably well. When I first started I also kept adding more flour because it looked too soupy but soon discovered that wetter is better. I use a DO and that helps give me a good rise and nice crust (otherwise if you don't want to use a DO then search here on various ways of creating steam in your oven).

dabrownman's picture
dabrownman

If it tastes good then t was a a success.  None of the other rules make much of a difference compared to the first one!

Welcome and happy baking