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.
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First Forkish Loaf
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
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and, maybe some other toys as well
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Founding Member
- Jul 2014
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- Neptune Beach, FL
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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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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%
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mnavarre I just did the method in this video and it worked! https://youtu.be/vEG1BjWroT0
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Founding Member
- Jul 2014
- 3113
- Neptune Beach, FL
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Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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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Founding Member
- Jul 2014
- 5332
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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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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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