Well friends, my second Forkish effort in as many weeks from "Flour, Water, Salt and Yeast." This is a robust bread. Baking in the Dutch oven really gives a snap to the crust, while the crumb is open soft and shred able. Boy did the loaf ever snap, crackle and pop when I removed from the hot DO to the cooling rack!
As I don't really like the taste of whole wheat, I reduced the WW in the starter by half and made up the difference with white rye flour. The result is much more to my taste. With about 3 Tbs of WW flour in this loaf, my 2 kilos of Organic whole wheat flour will last some time. It lives in the fridge.
Well this is another recipe that will go into my baking rotation. I have firmly baked myself out of my rut with this one!
Happy baking! Ski
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That's a bold and beautiful bake! It really doesn't get better than that.
I have returned in the past couple of bakes to Ken Forkish's technique and the results have been good. Boy does the covered Dutch oven ever give a snappy crust. I baked at 475F as per the formula, but think my oven runs a little hot. It did bake down pretty dark on top, giving a bit of a bitter taste. The crumb however, was as good as it gets. Very happy this bake. I am flattered by your kind comment!
Happy baking! Ski
Open soft and moist (OSM) on the inside. What's.not to like. Has to taste great. Well done and happy baking Ski!
It has been refreshing doing a couple of Forkish bakes in a row. His style is much different than Peter Reinhart. He strongly advocates baking in a hot Dutch oven. I love the crust the DO produces and the crumb as you say is OSM. Not sure what to bake after this loaf is finished, but I'm sure I will come up with something.
Good eating and happy baking! Ski