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First Forkish Loaf

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    First Forkish Loaf

    Made the Saturday Morning Whole Wheat for my first try with Forkish’s Methods. I’ve got a 4qt Lodge on order but stuck with a larger vessel til it arrives. That said I was pleased with the results. It was quite a bit more salty than I even xpected and I’m wondering whether his recipes are salt heavy or if the scale I’m using is a bad one. New scales are also on the way. Thanks for all the generous help and advice.
    Click image for larger version

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    #2
    That looks great. I like salty things anyway so that would work for me.

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      #3
      Just tried to shape my second batch - the overnight white bread. Looks like an epic fail. The dough is too sticky to handle and won't take shape after folding.

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      • mnavarre
        mnavarre commented
        Editing a comment
        I think I did 5 folds when I made that, but it's been a while. I got pretty much the same result you did, I thought it was going to be a hot mess but it baked up nicely.

        As far as getting a feel for the dough consistency, practice. Make the same recipe several times in a row, ideally taking notes on things like process, weather, dough & fermentation temps, etc. That'll give you kind of a baseline. Ideally chose something moderately high-hydration, like 75%

      • hoovarmin
        hoovarmin commented
        Editing a comment
        mnavarre I just did the method in this video and it worked! https://youtu.be/vEG1BjWroT0

      • mnavarre
        mnavarre commented
        Editing a comment
        Heh. I was going to link that video earlier, but I got distracted researching pizza ovens...

      #4
      Ya done good!

      If it's not too late, use a lot of flour to keep it from sticking to your hands.

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      • Skip
        Skip commented
        Editing a comment
        or sometimes water your hands when handling wet dough.

      #5
      I dumped it in the proofing bowls about an hour ago. What would happen if I were to fold it another time and proof it again?

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        #6
        For some reason I feel like putting butter or jam on my computer screen and taking a bite. hoovarmin it looks like you've been bitten by the Bread Baking Bug to the point of no return. You are doing a great job!!!!!

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        • hoovarmin
          hoovarmin commented
          Editing a comment
          Lol Skip I do tend to go all in or not go in at all. Thanks, good buddy.

        #7
        Click image for larger version

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ID:	840783 Holy cow it turned out to be amazing even though it seemed like a lost cause.
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        • Skip
          Skip commented
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          hoovarmin aka Breadmaster!

        #8
        I have never gone wrong with a Forkish recipe/method. I have or have read the major author's books, and Forkish is to me more consistent with results.

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          #9
          I'd be happy with those boules.

          Comment


            #10
            Click image for larger version  Name:	A177E673-5C08-4215-83D9-717BA88ABCA2.jpeg Views:	12 Size:	2.03 MB ID:	840930Click image for larger version  Name:	971E8CFC-209D-492A-BCA0-92C726B7DF26.jpeg Views:	13 Size:	1.64 MB ID:	840931 Nice looking bread. I have followed the Ken Forkish method and recipes for more than two years resulting in some tasty bread. Recently I tried The NY Times Cinnamon Raisin Swirl Bread recipe and it was fantastic. I took liberty with the recipe after reading some of the comments from other bakers. First I simply soaked the the raisins in hard apple cider then padded them dry, second I mixed in the raisins while kneading the dough in Step 4. Both adjustments worked out well. This recipe is a family favorite now.
            (cooking.nytimes.com)
            Last edited by WVsmoke; May 3, 2020, 04:32 AM.

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