Got after it yesterday & I made 2 loaves and the turned out great.

After another thirty minutes it is time for another set of stretch and folds.

Third, this is a tasty bread and is very fast to make. (It has developed some gluten, exhibits elasticity, and hangs together when I pull.) The boule was plopped onto my hand and then quickly cradled by both hands and placed into a Dutch oven, scored, and put into the oven at 475F. For the most part it's been a successful and educational journey. bowl, dissolve yeast and sugar in 1/2 cup water. Cover and let stand for 20-60 minutes. Thanks for the detailed post. My reasons for posting this in such detail are threefold.
Bought his book, the recommended flour & yeast & the tubs. Thanks for the detail. After thirty minutes I check the dough from the top and the side and then do a set of stretch and folds. My reasons for posting this in such detail are threefold. In a 4-qt. I began a shade before 8:00 am and took the baked loaves out of the oven before noon. I pre-shaped into rounds, let them sit under a linen tea towel for ten minutes, and then did final shaping (one a boule and the other a batard -- still learning how to make that shape). The bread is great by itself as well as with butter, toasted, and with other toppings. We kept the boule, which weighed 870 grams.

Nice! In the beginning I use a dough scraper to help distribute the water and poolish among the dry stuff, but eventually I switch to using my hand. (My bias I suppose -- photos helped me see whether I was on track when I was new to this craft.) Add the butter, salt, remaining water and 3 cups flour. Content posted by community members is their own. Your friend shold be very happy with this one! Perhaps eight to ten minutes of pretty vigorous kneading (a combination of Forkish's pincer, Wilson's tugging, and some pulling) is followed by  letting the dough rest for about three minutes and then another couple of minutes of kneading to make sure I like the feel of the dough.

The dough then went into bannetons, which were placed in large plastic bags, sealed, and left at room temperature to proof. First, perhaps a new baker might like to see what each step looks like. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. The dry ingredients are mixed with a whisk, and then the poolish/water is poured onto the dry ingredients. Water is added to the poolish and stirred a bit. Although Forkish rarely includes a pre-shaping, I like to include them, if only to promote some extensibility before final shaping. This bread uses a poolish that consists of all-purpose flour, water, and a tiny amount of instant yeast (barely an eighth of a teaspoon). If you decide to make this bread, and especially if you are accustomed to the pace of a sourdough loaf, be alert and watch the dough during all phases. After one more hour, the dough had risen and there were enough bubbles, and the surface was looking puffy and a bit jiggly. The Fresh Loaf is not responsible for community member content. It's been so long since I baked with instant yeast, I'd almost forgotten that great bread doesn't actually have to start 3 days before eating!! Along with the usual flour (all-purpose and some whole wheat), water, salt, and yeast, this bread includes wheat germ and wheat bran.

Hansjoakim's 70% Sourdough Rye -- My Attempt, Tang Zhong, Ricotta, Scalded Multigrain with and without, Cranberries & Pecans, Lucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels. He asked me whether he could put peanut butter on it, and I of course said yes. The 1st 2 loaves probably cost $20 apiece, but well worth it.. The batard went onto a sheet of parchment paper and after being scored was placed onto a peel and into the oven on a baking stone at 450F. I started in April and over weekends worked my way through the 19 different loaves with varying success. Time to pour the dough onto the countertop.

I enjoyed reading it. My friend likes my bread, and he will probably like this one too. After a mere forty minutes (remember I said that this is baking in the fast lane) the loaves had risen noticeably and were ready for baking both visually and from the finger poke test. Putting the photos together was more work than making the bread itself. First, perhaps a new baker might like to see what each step looks like.

The crust is a little chewy, but not overly, and the crumb is light and tasty. Yum. Sprinkle the surface of the dough with the salt and add the levain in chunks. [Note: Forkish uses 3/4 of a teaspoon of instant yeast, but I cut that back to 1/2 teaspoon based on prior experience with this dough.]. Second, experienced bakers who want a break from sourdough starter breads might be interested. Happy New Year..As some of you know, I've baked through the entire Forkish FWSY book this year. This bread is really quick compared to a pure sourdough bread. This is a simple bread to make and for rising involves only instant dry yeast (i.e., no sourdough starter). Stir in enough remaining flour to make a soft dough.
Has to be tasty with the all the extras in there too.


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