First Forkish Loaf

[mnavarre]

Heh. I was going to link that video earlier, but I got distracted researching pizza ovens...

[hoovarmin]

mnavarre I just did the method in this video and it worked! https://youtu.be/vEG1BjWroT0

[WVsmoke]

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)

[mnavarre]

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%

[Skip]

hoovarmin aka Breadmaster!

[hoovarmin]

mnavarre I wondered whether I should have folded it one more time before hitting the hay last night. mountainsmoker wish I had a reference point for knowing how wet it should feel. Any suggestions?

[RonB]

I'd be happy with those boules.

[Mark V]

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.

[mountainsmoker]

You need to pay attention to the humidity and add the last bit of water by the feel of the dough...You will get the hang of it over time.

[hoovarmin]

Holy cow it turned out to be amazing even though it seemed like a lost cause.

[mnavarre]

I had the same problem with that recipe, it never seemed to build enough structure during the folding and was a pain to shape. I used Gold Medal AP flour, and I wonder if using a higher protein flour might make a difference. Or lowering the hydration slightly, Gold Medal and the unbleached flour I've been buying behave differently at the same hydration. Maybe I'll revisit this one today, I've got a new bag of flour to play with.

[hoovarmin]

Lol Skip I do tend to go all in or not go in at all. Thanks, good buddy.

[Skip]

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!!!!!

[hoovarmin]

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?

[Skip]

or sometimes water your hands when handling wet dough.