Hey all-
I'm a chef turned quarantined home baker due to #corona. I don't have a ton of experience, mostly making focaccia with fresh yeast, and just general cooking knowledge.
I've come asking for feedback and just random commentary! Anything is appreciated because my wife is sick of talking about bread :) I'm a bit obsessed so I can't blame her.
I've been working with Ken Forkish recipes, more specifically his overnight white loaf. [1000gAP, 780 water, 22g salt, .8g (dry active)].
Does anybody have reading recommendations/blog sites for more detailed inner workings of flours, yeast, and folding techniques?
THANK YOU!!
His videos on YouTube? He walks you through most of it.
One of the guys here, Bread 1965 baked his way through the book and has a blog. If I find it again, I’ll post it in another post. (I baked my way through the book as well).
That being said, there are a few things to be wary of:
1. His timings work for a house kept at 70-73F. If your house is warmer, go by the description and not his times. Even if your house is at the same temp, go by the description.
2. If you ever decide his sourdough starter, cut way way way back on the amount of flour. He throws away pounds and pounds of flour and that is totally unnecessary.
3. Depending where you are, you might want to cut back on the water a bit when you first mix. You can always add it back. I’m in Canada and our flour is very absorbant. Some US flour is not and you might want to try to get bread flour. If you are in the UK, definitely cut the water way back as your flour is totally different than here.
4. A 6 liter translucent Cambro works just fine and is much much cheaper than what he uses (12 quart I think). And a dutch oven close to what he specifies works too.
Hope this helps!
https://flourwatersaltyeast.wordpress.com/2015/04/
Your loaf up there look awesome!!!!
I'm checking out this blog right now. Trying to work on my crumb. I'm getting good results since this photo (I've baked about 10 more loaves since then.) Same recipe with little tweaks each time. Trying to stay above 75% hydration.
What is interesting from this blog is the use of freshly milled flour. They didn't get the result they were looking for with the overnight dough. Is freshly milled flour a "doesn't matter" ingredient, or do you find it necessary to make a good quality loaf?
I happen to know Bread1965 personally (we met though TFL) and I am sure he would be happy to answer some of your questions. Just sent him a private message through TFL.
Now back to the fresh flour, I attended a sourdough making class and we made pitas both with fresh flour and with expensive commercial flour. The flavour of the fresh flour blew the commercial flour out of the water. I couldn’t believe the difference.
And fresh flour will sometimes behave differently than commercial flour in terms of absorbing and gluten development. You have to play with it and see what works. For me, I stick to between 30-40% fresh milled flour and I use bakers Unbleached flour for the rest. I have gone to 50% but since I tend to put a lot of extras in my loaves, I like the percentage above.
This looks really good. Just by looking at its texture, I want to sink my teeth on it.