Hey folks!
I am super excited as I am writing this post.
I love cooking and after picking up FWSY by Ken Forkish I really wanted to try out baking. I decided to try with his levain breads. My first bread was an utter failure
check it out here: https://www.reddit.com/r/Breadit/comments/uw65sq/what_went_wrong_in_your_view_i_suspect_its_over/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
Thankfully I discovered this place and saw other people having issues with his recipes. I just wanted to follow my journey here to hopefully help other people struggling with the same bread.
I followed his recipe exactly proportion wise. The only change was bulk fermentation and proofing time.
instead of bulk fermenting 12-15h at room temp (my room is 23c his is 18c in the evening) I bulk fermented at 23c for 1,5h while making all my folds and then in the fridge at 7,5c for 12h. After that I proofed my dough for 2,5 hours. It turned out beautiful! Hope this helps!
Looks good, good job with the bake. Does it mean his recipes are no good? Wouldn't anyone want to bake with a recipe from someone that you can reach out to ask questions if there is a problem? Also, is there a book out there for "Dummy" that teaches new bakers to read signs of a good dough instead of offering blind recipes to follow?
I think his book is amazing and really let’s you understand fundamentals . I guess when you know what good dough looks like at various steps of progress you won’t have problems understanding what Ken means. But yes in his country blonde bulk fermentation at room temp was just crazy
I have never read bread books so I wouldn't know what they teach. Good to know this is a good bread book, thanks for the info.
I mainly look at the pictures.
Haha Dave, we all know you are a "bookman". Good Memorial Day!