January 20, 2015 - 11:54am
Overnight Country brown
Here are the Overnight Country Brown loaves from FSWY, which I baked this weekend. I haven't cut into them yet, but will do so tomorrow morning. The only procedure that I changed was the addition of rolled oats to the basket, to help with sticking. I think the crumb will be outstanding, as this is an outstanding formula that has always given me excellent results.
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I'm planing on doing this one soon. It's my first sd loaf, which ABE has helped me with so much. Looking forward to this. Thanks for posting.
This has been one of the most consistently great breads I have made, so I hope it works out as well for you!
Can't wait for crumb shot.
Since we ate an entire loaf (Field blend #2) over the course of two days, I will be cutting into the country brown loaf this evening or tomorrow morning. I agree, these loaves look really nice. Nice oven spring, nice color, and I personally favor the rings. Not sure about seam-up bake versus scoring, but as my scoring isn't very good, I can't complain!
:) Oats (chopped nuts, etc.) Yummy! Like that, not too many, just enough for accent.
I do like the way the oats look, and feel the bread is a little naked without them! I don't actually roll the dough in anything, just take a small handful and toss it into the bottom of the basket. Sometimes I will drop a few flakes along the perimeter after the dough goes in.
They look amazing! I have seen all these wonderful Forkish breads and thanks to Hester I shall have this book soon. Can't wait to try them. We've been having loads of fun planning a recipe.
Fortunately, with a lot of great bakes under your belt, I don't think luck will be needed to get great loaves from his book. Other than his peculiar over-use of "discard", I found his writing to be very easy to follow, and to the point. At least for this loaf!
David: These look terrific. Wonderful dark crust. Looking forward to seeing the crumb. I have not tried this recipe...it certainly looks well worth the effort. Congratulations and thanks for sharing. Best, Phyllis
It is certainly worth the effort, but I don't think it takes any more effort than similar breads. Feed the starter, 24 hours later, build the levain, 8 hours after that mix the dough, 12-15 hours later, shape it, 4 hours later bake it.
I actually find the long interludes make it easier since I don't have to do anything for so long, unlike when I am "rushed" (i.e., doing it the same day as mixing the dough) to shape the dough and stick in in the fridge for an overnight retarding.
Granted, I don't wind up with bread until the late afternoon on baking day!
The bread was two days older than the Field blend #2 when cut, so it was not quite as soft and moist. But it is still soft and tastes great. :)
Even thougha coupel of days old, the sour should be at its peak. Well done and happy baking,