Flour water salt yeast by ken forkish6/10/2023 ![]() ![]() The flavor was less sour than I remember this bread being but quite nice. The fermentation times were just a tad longer than Forkish specified for the bulk fermentation, which could be due to my leaving out the instant yeast. I followed Forkish's procedure for mixing and stretch and folds, but I fermented the levain and the dough in my Brød & Taylor Proofing Box set at 72 dF. I modified the formula to 10% medium rye, 15% WW and 75% AP flour, and I left out the instant yeast for this bake. It is a pain au levain, but is spiked with instant yeast. As given in the book, this is a mostly white bread with a bit of whole wheat. So, I have begun revisiting some of Forkish's breads. Well, now it is Winter, and my Kitchen is about 68 dF. I figured it must be due to my warm Summer kitchen, which was in the mid- to high-70's (F). When I got Ken Forkish's Flour Water Salt Yeast and started baking from it last Summer, I found the breads and pizza doughs to be delicious, but the fermentation times for both levains and doughs was very much shorter than what were given in the book. ![]()
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