Put the Dutch oven back in the oven for 5 minutes to preheat it, then bake the second loaf in the same way. Repeat three more time with the remaining dough, until the salt and yeast are fully enclosed. Be prepared. Nice thick pieces toasted with some olive oil brushed on top or butter scraped over, plus a sprinkle of salt. A simple white bread, this recipe requires you to let the dough ferment overnight to really bring out the strong yeast flavor that’s the signature of Ken’s breads. And that’s about it. Nothing beats it. The dough is doming and producing huge bubbles.

Hey friendo’s!I’m Megan, an ex-pastry cook/food blogger now living in a small town in the mountains of BC, Canada. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will the side that was facing down while it was rising - the seam side.

After being very satisfied with several loaves of Ken Forkish's Field Blend #2 with some variations, I decided to try another Forkish signature recipe from Flour Water Salt Yeast - Overnight Country Brown. https://www.karenskitchenstories.com/2013/09/overnight-white-bread.html Cover and bake for 30 minutes, then remove the lid and continue to bake for a further 20 to 30 minutes, until at least medium dark brown around all the loaf. So my dough after final mix and folds is about about 1.5 liters in volume using the Cambro 12 quart. But my woes have begun with the overnight bread,Twice now I've made an attempt and twice my dough in the morning is still a sticky mess after Get the jam. Be very careful with the extremely hot dutch oven in this next step. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you.

Remove the Dutch oven and carefully tilt it to turn the loaf out. Place on a wire rack to let it cool, about 20 minutes. I make things that I want to eat. As I said, bread is happenin' in this kitchen, guys. Flour your hands and sprinkle a bit of flour around the edges of the tub. I make bread on a regular basis at home. It then rises overnight ( 10 hours this time ) to slightly under 5 liters - nearly tripled in size. I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. Mix by hand until just incorporated. Sprinkle the 22 g of salt and the 0.8 g of yeast evenly over the top of the dough.

Cut the dough into 2 equal size pieces. This is best for maximum gas retention and volume in the finished loaf. Trust me on this, it really is quite simple. Remove the preheated Dutch oven from the oven, remove the lid, and carefully place the loaf in the Dutch oven seam side up. He uses the overnight bread method from Ken Forkish’s wonderful book Flour, Water, Salt, Yeast (Ten Speed Press). Reach underneath the dough and grab about one-quarter of the dough and gently stretch and fold it over the top to the other side. Gently ease the dough out onto the work surface without pulling or tearing it.

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