Greeting everyone. This gave me remarkable insights on how I can improve my bread-making skills. Andris Lagsdin. June 15, 2016.

“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.” 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

The other option that has worked for me is to start the autolyse at the same time as I feed the levain, resulting in an autolyse of several hours. Then I started reading Ken Forkisk’s Flour Water Salt Yeast.

In this case, after a few hours of feeding the starter, when it is near peak, combine the water and flours and let rest.

I'm a new to baking bread and I picked up Ken Forkish's Flour Water Salt Yeast book to make my start. I'm so glad I've found this forum. “Think of time and temperature as ingredients.” “Use more water than conventional recipes allow.” “Push the fermentation to just shy of the limits to get the best flavors.” These are the guidelines I need to internalize. There’s nothing like seeing a picture of a perfectly crusty, gorgeously browned, flour-speckled artisan loaf to make you crave the real thing. 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. In Flour Water Salt Yeast, Portland baker Ken Forkish takes the by-now-familiar template of no-knead breads baked in a Dutch oven and runs away with it. The original Ken Forkish recipe requires a 30-minute autolyse. Of course, I strongly agree! Ken Forkish Steels A Secret For Crispy Homemade Pizza. Since it was the first time I baked a loaf from this book, I tried to follow Ken Forkish's instructions in the recipe as precisely as possible, especially the water temperatures and the durations for fermentation. This book elaborates on the idea that the pizza we make at home will always be better than anything we'd get from the pizzeria. If you haven't picked up a copy of "The Elements Of Pizza" yet, I highly recommend you do. I've had great success with half a dozen same-day breads outlined in his book.

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