A blooming boule!
My first Forkish style boule in a few months. I proofed seam side down and baked seam side up. The last time I did one of these the seams didn't open, so I did a classic, cross score. It looks like both seams and score lines opened up for an interesting loaf.
This was a back of the envelope loaf, similar to SJSD and Overnight country blonde. 500g total flour at 73% hydration, 15% liquid levain, 5% each whole wheat and rye flour and the rest strong bread flour. I only used 6 grams salt and think it needs more next time, say 11 grams.
After trying and failing this summer to master both the overnight country blonde, SJSD and batard shape with mixed to poor results, I decided to take my baking back to an earlier time and process. I used Peter Reinhart's S&F method with 10 minutes rest between folds, then just watched the dough.
After about 2 hours bulk on the counter it had developed to 1.5x bulk and it was into the fridge for overnight as per PR. I let the dough warm up and finishing rising to about 2.5x bulk on the counter the next morning. At this point I shaped a boule and proofed for about 55 minutes in a well floured brotform. This was baked @ 500F in a lodge cast iron combo cooker for 17 minutes covered and another dozen uncovered turning at the half.
Nice bread with an almost shred able crumb and good crust snap. I am happy with this bake. Nice flavour, crust, crumb and good loft in this loaf.
Happy baking, Ski
Comments
It has to taste s good as it looks!
Well done Ski
that Mr. Forkish knows how to create breads that the Avg. Joes out there like us can replicate well. Even with your additional "insurance" scoring the bread still rose magnificently and opened beautifully. Nothing to complain about here!
alan
I was very happy with this bake. For a change everything worked out well. Thanks again for your kind compliments!!!
Happy baking, Ski
Happy baking,
Karin
Happy baking!