Forkish Field Blend #2 - | The Fresh Loaf

So followed Forkish’s recipe for Field Blend # 2 and have to say that after baking just about everything in that book this has to be one of the tastiest I ever tasted. It is outstanding. Both loaves turned out well. Crumb could be slightly more open.

Looks like you nailed it!

Thanks

There is absolutely nothing wrong with the crumb of that loaf.

Nailed it indeed!

Tom

Thanks

I agree, you loaf looks awesome, well done.

Benny

Thanks Benny!

Field Blend #2 was my first go-to bread, and it does have a wonderful flavor. It remains one of several breads that I rotate among. Your bake looks excellent.

Ted

Thanks Ted !

You achieved a really nice dark crust. How long was the loaf in the oven? Did you follow the oven temperature from the recipe?

So I begin with a baking steel pretty close to the top of the oven. I then put the Lodge in the oven and preheat to 525 degrees Fahrenheit using bake setting. Once the oven has preheated for about an hour I pull out one banneton from the refrigerator. I cover the top of the dough and banneton with a half sheet of parchment and gently flip it over onto the counter. I then pull the Lodge out of the oven - lift the loaf using the parchment paper and gently place in the Lodge. I hold onto handle to lodge with oven glove and score it. I quickly cover it and place it in the oven rack 3 rungs from the bottom. I then reduce temp to 475 Fahrenheit and back for 30 minutes. I uncover and bake for 15-20 minutes with a careful eye on darkness of crust and pull out accordingly. I then reheat oven to 525 for 20 minutes for the next loaf. This procedure has taken about a year to perfect, I also use all central mills Baker’s Craft flour and starter that is really quite alive. I use 50 grams of dark rye , 50 grams of Beehive flour and 50 grams of starter and 100 grams of 85 degrees water to produce the 100 grams of starter required for the 360 grams of levain. I hope that helps. Still learning here.