Sweet levain French style boule, Forkish style, yet again
This bake was done almost exactly as the last boule bake with a couple of exceptions. I upped the hydration to 77 from 75% and compensated by autolysing for 40 minutes and proofed for 50 instead of 45 minutes. I also increased the bake time in the covered cast iron DO from 10 to 11 minutes and finished with 10, convection, turning often.
Ken Forkish seems to like to push the limits on his bakes and it is fun pushing things up on my baking!I I proofed this one Forkish style, seam down and prior to baking decided to once again score a deep half moon across the seam I thought most likely to burst.in case the seams didn't open. Well, I got great spring and the seams also exploded and created perhaps the most interesting looking loaf I have ever baked. Among other things I like is Ken Forkish's bake seam side up for that 'organic' look.
Well the slash opened nicely and the seams burst to create this interesting KF style 'organic' loaf!
I am getting a great kick in pulling stuff like this out of my home oven!
I really love the crumb, crisp crust and flavour of this bread and I have found feeding my starter daily and baking off half has improved my breads.
Finding my chops . . .
Happy baking and best regards! Brian