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.
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I've Come to a Forkish in the Road....(groan)
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Founding Member
- Jul 2014
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- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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.
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Club Member
- Sep 2015
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- Colorado
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> Weber Genesis EP-330
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to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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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...AZl6z69kpmUzBILast edited by MBMorgan; March 13, 2017, 05:25 PM.
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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.
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