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I've Come to a Forkish in the Road....(groan)

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  • Willy
    Charter Member
    • Apr 2015
    • 1766
    • High Desert of the Great Southwest

    I've Come to a Forkish in the Road....(groan)

    I just finished mixing the dough for Forkish's Field Blend No. 2. 'Twas easier than I expected. The wet hand really helps! Getting ready for the folding. I am following recipe and techniques precisely, except for halving the recipe.
    Last edited by Willy; March 13th, 2017, 01:23 PM.
  • MrMisunderstood
    Club Member
    • Jan 2017
    • 288
    • Grand Rapids, Michigan

    #2
    Post pics!

    Comment


    • Willy
      Willy commented
      Editing a comment
      At least one pic--whether the result is good or bad.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    #3
    Willy ... you've got this! It's easier than you think. Do the window pane test and get your final shaping tight. Remember seam side down in your banneton. All will go well. You're gonna love the texture of the crumb.👍

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11217
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #4
      Please don't halve the photos Willy. Lookin' forward to the results.

      Comment

      • Thunder77
        Founding Member
        • Jul 2014
        • 2620
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #5
        Willy that's so bad it is funny! I too have reached said bifurcated junction in the road, having just purchased Mr. Forkish's book.

        Comment


        • Willy
          Willy commented
          Editing a comment
          The other book I recommend is Reinhart's "Bread Baker's Apprentice". His bagels are spectacular. Why can't I say "spectacular" without thinking of Seinfeld?? (They're real and they're spectacular.)

        • Breadhead
          Breadhead commented
          Editing a comment
          Willy ... I've never been a bagel guy.🙈 To me bagels are just too dense. I'd much rather have a croissant. I know lots of people love bagels but I've never had one that I liked.🤔
      • MBMorgan
        Club Member
        • Sep 2015
        • 5736
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #6
        His book (and his recipes/formulas it contains) is simply excellent. Pair the book with his associated videos, and your learning curve will be dramatically shortened: https://www.youtube.com/watch?v=y0ow...AZl6z69kpmUzBI
        Last edited by MBMorgan; March 13th, 2017, 05:25 PM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          He is a passionate sourdough bread maker. He devoted a lot of time and effort to reviving the art/craft of Artisan bread making. He's no Peter Reinhart but for his niche, high hydration sourdough bread, he deserves great recognition, in my opinion.
      • Willy
        Charter Member
        • Apr 2015
        • 1766
        • High Desert of the Great Southwest

        #7
        Well, it isn't my best loaf, but I am pleased overall, especially at how "easy" (relatively speaking) it was to work with the 78% hydration dough. Once again, my yeast kicked butt and it went much faster than Forkish's schedule--11 hours from start to putting the loaf on a cooling rack. I put the shaped loaf in the fridge and checked it two hours later, at which point it was slightly over- proofed. No over night for this loaf! I fired up the oven and baked it. It DOES taste good. My next attempt will not include the commercial yeast.


        Click image for larger version  Name:	Forkish3.JPG Views:	1 Size:	179.4 KB ID:	288853Click image for larger version  Name:	Forkish1.JPG Views:	1 Size:	174.6 KB ID:	288854Click image for larger version  Name:	Forkish2.JPG Views:	1 Size:	167.1 KB ID:	288855

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          You could eliminate the commercial yeast plus you could cut way back on the starter and do a 16 hour preferment with half of the flour and an equal weight of water too.👍 That would be a fun project.
      • Willy
        Charter Member
        • Apr 2015
        • 1766
        • High Desert of the Great Southwest

        #8
        Breadhead I grew up in very rural flyover country and I was easily in my 30s, maybe even 40s, before I had a bagel. I love 'em toasted with a big schmear! Reinhart's are the best I've had--very chewy.

        Comment

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