April 18, 2020 - 6:28am
Advice about flour for 'Flour, Water, Salt, Yeast' book (UK)
Hi,
I am new to baking and recently purchased the 'Flour, Water, Salt, Yeast' book by Ken Forkish. It's a great book and I had a first attempt at the first recipe, 'The Saturday White Bread' using Allinson's Strong White Bread Flour (https://www.allinsonflour.co.uk/products/strong-white-bread-flour) and Allison's Dried Active Yeast (https://www.allinsonflour.co.uk/products/dried-active-yeast). The results came out really well even though I forgot to 'activate' the yeast. In the end after finding that the dough was having trouble rising in the 'Bulk Fermentation' phase after the designated 5 hours I ended up putting it in the fridge overnight which seemed to allow it to rise a little more.
Here is a photo of that first loaf:
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Try posting picture again. I will note that Forkish usually says to use an AP flour. I have found AP's worked OK for me but I didn't get the full spring I wanted so now I will substitute 15% Manitoba flour for better spring.