![]() ![]() ![]() 30% WW flour, 78% hydration, 80% starter (12% of total flour) and a total of 18 hours of 70˚F fermentation (13 overnight bulk + 5 morning proof). I made his Overnight Country Brown as a 1.8 kg miche over the weekend (above) and it is spectacular in every respect. ![]() Very nice photography by Alan Weiner: Every bread pictured in the book looks delicious. Narrower in scope than JH's BREAD, but decidedly for the home baker only. I strongly recommend the book (over Tartine) to any novice eager to learn to make true artisan-style breads. He lands somewhere at the intersection of Chad Robertson and Jim Lahey: Liquid(y) levains with a fairly low percentage of total flour and long full fermentations. Forkish's story and approach and watching his laid-back online videos. No regrets: I've very much enjoyed learning Mr. I had studied it in a bookstore, having been alerted by Breadsong's nice post about his overnight 75% WW. Santa gave me Flour Water Salt Yeast by Ken Forkish. ![]()
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