The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday Bread

Riley's picture
Riley

Saturday Bread

Here is my first pass at the Forkish Saturday Bread recipe.  I used a little WW flour as suggested.  The loaf on the right got a little abused.  Somehow the oven got turned off for a few minutes, blaming the dog.  The second was done right.  I proofed less than the 5 hours he recommended, more like 3.5 and at a steady 77 degrees. Final proof at exactly one hour at 73 degrees.   Baked in a combo cooker.  

I’m a little clumsy with my shaping techniques but getting better after watching videos.  I see a little shadow across the middle of the cut loaves.  It ended at 208 degrees so I don’t think I under baked.  It tastes done.  

Also for those who bake this one, is it tall enough?  If not would that be a proofing thing?  

 

DanAyo's picture
DanAyo

My best guess would be “slightly” under-proofed. But still very nice!

let’s see what others think.

Dan

Riley's picture
Riley

I was real dithery about the proofing and concerned about overproofing.  May have jumped too fast.