Field Blend #1 Even better than Field blend #2 IMHO
So after trying Field Blend #2 I could not resist trying out Field Blend #1 which has white rye flour vs dark white flour. I have to say this recipe is even better. It is lighter and less earthy. Started Thursday evening making the 100 grams of starter and made the 360 grams of Levain from that yesterday morning, Mixed the final dough last night at 8:00 pm and gave it 4 folds and let rise to about 2 1/2 times the original size which is always a judgment call IMHO. Took out the dough at 8:00 pm , divided it up evenly using a scale , shaped into a tight ball and let it bench rest for 20 minutes and then shaped it into a batard which BTW is always a different experience for me - because sourdough has a soul of it’s own - right ? Put the loaves in plastic bags and into the refrigerator for 13 hours. Used a baking steel on top rack of oven. Put in the Lodge and preheated at 525 Fahrenheit for 1 hour. Used a half sheet of parchment paper and held it against batard and banneton and gently flipped over onto the counter leaving the banneton in place. Took the Lodge out. Exposed the batard. Dusted off excess rice flour and gently lifted into the lodge. Scored the loaf and put cover on. Put in oven and deceased heat to 475. Baked for 30. Take top off and finished loaf / crust off for about 15 minutes.
Yummy !
thanks for listening.
Paul
Those sure are photogenic and I bet even tastier than they look Paul.
Benny
I could probably eat an entire loaf in a day -why I always give one away. I do remember you recommending bench rests for sourdough last year sometime. Although this recipe calls for it I’ve been doing that for all the recipes in the Forkish book.
Thanks Benny,
That’s dust jacket worthy.
Thanks 3 Olives
Nicely done, Paul. I ate at Ken's bakery for many years before purchasing his book to learn how to bake some of the bread I was eating, and I've been on a sourdough journey ever since. Ken recently sold both Ken's Artisan Bakery and Ken's Pizza to his employees and retired in Hawaii. However, I noticed that he has a new book coming out next September, which I'm looking forward to.
Richard
Thanks Richard - I hear the book is supposed to be about making sourdough in a more efficient and easier manner using bread pans vs Dutch ovens. Hawaii? Wow! Sounds like you live out there. We’ll be moving out there to be with my daughter and her husband.