Hi gang,
The last time I made any attempt at bread was well-more than twenty years ago. Two years ago I told my wife I was going to do it. She gifted me several nice tools and books.
Alas- at the time I was running my own business and never touched them.
As of late summer I'm free from the seven days a week and have finally started.
I made my first loaf about two weeks ago, using one of the King Arthur Flour recipes. The result looked good and sounded good when tapped but was under-proved and under-baked.
That loaf:
I tried again - better but still a little under-proved and baked.
I have Forkish's book and have, for the last week, been using his recipes. They turned out much better and I really had fun working with wet dough.
Here are the loaves from the weekend:
The round was done in a Staub dutch oven and the other on a pan (80% biga white flour):
Today I just finished stretching and folding Forkish's 50% whole wheat with Biga.
We'll see how it goes.
Thanks in advance for all the learning I've gleaned from this site and will do in the future.
Lovely photography!
One concern, the dough amount in the top shot is beautiful but looks small to the size of the banneton. (Like the single bubble "action" going on.) Too big a basket may lead to overproofing and flat loaves. If this is happening, try more dough or a smaller banneton to get more upward lift during proofing.
got any crumb shots? :)
Thanks for the tip! That dough had just gone in - after proving it was about 2/3 full?
I don't have crumb shots yet but will do.