April 2, 2018 - 2:35pm
2 new books for my collection !
Hi guys! I recently got two new books while I was traveling dealing with sourdough. Any of view tried one of these or a recipe in them? I had a lot of good reviews from Flour water st and yeast. Any suggestions or reviews are deeply appreciated!!
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Honeyed Spelt and Oat Levain
Enjoy!
Yay! Thanks I will!
I am making the honeyed spelt and oat and the dough seems quite stiff is that normal or did I make an error?
As the dough absorbs the water, ferments and with the stretch and folds you'll see it'll begin to feel better.
What stage are you at? Are there any dry bits?
I just finished the autolyse going into the bulk fermentation and folds! No I made sure there were no dry bits, If there were would that be a problem? Thank god I thought I did something wrong
When I first tried this recipe I thought exactly the same thing but it turned out very well indeed. It's got quite a few hours to go yet and with gentle stretch and folds + time it'll take on a more familiar feel.
I'm sure it'll turn out either way and if at the end of this bake you still think it needs more water then next time adjust.
Ok will let you know how it turns out, thank you so much for your help and advices!!
Don't fight the dough when doing the stretch and folds. Don't try to stretch it beyond its resistance. You'll see it'll get more extendible with each stretch and fold.
I just finished baking it and loaf is heavy with closed crumb . I dnt think that is normal. Taste is good just a bit sour .
Is an exceptional book and everything is worth trying. Just get advice from someone who knows Forkish and his recipes before trying.
I like The recipe for lemon madeleines where you use some starter and the sweet potato levain
happy baking
is what got me into bread baking. I baked my way through the book, found TFL and the rest is history.
A few things to note:
Unless your kitchen is at 70F like mine and Forkish’s, be aware that his timings are way off. Bulk fermentation and proofing will happen a lot faster than he writes. I happened to get lucky and his timings were perfect for my cool kitchen.
When you get to the sourdough chapters, he is incredibly wasteful with flour. Either only make a quarter of what he calls for or follow a different method such as the no fuss no muss starter from Dabrownman.
He also has you make a starter that you can use in 5 days. Reality is that it probably takes more like 10 days before it is ready to be used.
Otherwise, his recipes are fabulous and make great bread. Please post what you make!
Oh and that Honey Oat Spelt loaf from the other book is amazingly delicious!
Good book, well written; lots of folksy tutorial; lots of good advice
Baked "Walnut Levain". Turned out fine. Could have used a bit more flavor, but generally OK
As pointed out, techniques and recipes wasteful of flour. Also duplicates exactly the same procedure in many recipes. Could have saved about half the paper with the simple note "follow the procedure on page xx". Wasted pages -- higher book price. Really bugs me.
But personally, I prefer repetition rather than having to flip pages with dirty hands since my short term memory is shot these days!
By the way, Tartine 3 is one that you have to flip pages for procedures and I hate doing that.