Sunday, March 8, 2015

Ken Forkish Field Blend #1 (3rd time is a charm)

This weekend I decided to try Ken Forkish Field Blend #1. This recipe calls for the use of rye flour. As Ken warned in the book, the addition of rye flour makes the dough a bit stickier than regular wheat flour. However, the end result is a much more rustic bread than the Pain De Campagne.

This is the 3rd time I baked bread using Ken's recipe, and I have to say I really like it, especially the part that he takes into consideration the schedule of the home (and weekend) baker. Feed the levain in the morning, mix the dough later afternoon and shape at night. Then bake the next day. This fits perfectly with my weekend schedule. I can just feed the levain on Saturday morning, then head out to do my stuffs (hiking, shopping, or whatever), but come home by 3pm to mix the dough. And by the time to go to bed, I already shape the final dough and just put into refrigerator. Also, the dough proof in refrigerator is much easier to handle to put into the hot dutch oven.

Here're the results. Nice crumb structure. Too bad one of the loaf doesn't open (not sure why) since I didn't score the loave per Ken's suggestion. Another loaf opens up perfectly.

We had this dough with pate and head cheese from San Francisco Boccalone, smoke salmon, and brie, for lunch. Nom nom.

First loaf that doesn't seem to open but still has nice crumb structure

2nd loaf - nice crack at the top - I'm sure crumb structure will be more open

2nd loaf - perfect text book like loaf

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