Forkish Field Blend #2 -

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Paul T on 14 Mar 2022 at 10:15

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. 

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Our Crumb on 14 Mar 2022 at 14:40

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

Nailed it indeed!

Tom

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

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.