The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Forkish Confusion

gerryp123's picture
gerryp123

Forkish Confusion

Recipe for Forkish's "Walnut Levain Bread"  (from his book --"FWSY") gets good reviews.  Anxious to give it a try.

Easy recipe with one confusing aspect.  When ready to mix the levain with the dough, Forkish weighs the levain into a separate container containing a small amount of water to keep it from sticking.  Why not weigh the levain directly as it is poured into the dough container?  Seems like an easy way to save a step and another container to wash.

Must be a reason.  What am I missing here?

Lechem's picture
Lechem (not verified)

Is to weight the levain accurately before adding to the dough to avoid any mishaps if weighing directly into the dough container. If you start adding the levain and the scales time out on you then you won't know how much has gone in etc, for example. Otherwise I can't think of anything else. 

Danni3ll3's picture
Danni3ll3

It just made more mess. Now I just measure it out right into the bowl or bucket.Easy enough to remove some if there is too much.

gillpugh's picture
gillpugh
  • I mix the flour water to start the autolyse. Then I add the levan on top of the but don't mix it in, just let it sit on top.   If there's a bit too much I just scoop it out.  Saves on washing up.