As you are probably aware, I have been having trouble with my Forkish dough spreading when it bakes. I finally decided to go by feel, rather than the book, and dropped the hydration a little. This is the country brown, I used Khorsan for the wholewheat part and my starter was part rye. But this time it behaved itself far better. I might up the hydration a tiny bit next time, but as the crumb came out pretty much like the book pictures, I have to conclude either the humidity in my house or my flour mean that I do need to reduce hydration in most recipes.
looks awesome! lets see that crumb!
Unfortunately, I couldn't cut it until it was dark and the pictures come out a funny colour in that light! It is sliced and frozen now!
Well done and happy Forkish baking the less hydrated way :-)
Thank you. It is all the advice on here that gives me the confidence to try things.
Very nice bake.
Thank you, it is certainly a vast improvement!
I too tried slightly less hydration with such a white loaf at the w/e. It worked out better too.
Yes, I think I shall be sticking with slightly lower hydration on very wet doughs, at least until I get more experience!