It is probably funny, but this bread was called Saturday bread :D but as I did it on a Sunday how could I have called it Saturday. There is something special with Ken Forkish recipess. There is a special connection between me and his recipes. They all turn into a success. This is what motivated me to bake more from his book even if this was not a recipe with sourdough. This one is a straight bread so there is no preferment to do in advance.
When baked, this bread sang to me. A lot of noise when cooling down even more than any bread I cooked before. And also at the cooling phase started to give me nice cracks.
But the most special for me, was the dough. It was so easy to work with it even shaping it. It was not sticking bad and had a nice texture.
The photo I made it 3 days after the bread was baked and I kept it in a plastic bag to prevent drying.
But the most special for me, was the dough. It was so easy to work with it even shaping it. It was not sticking bad and had a nice texture.
The photo I made it 3 days after the bread was baked and I kept it in a plastic bag to prevent drying.
Ingredients:
- 1000g wheat flour (reach in gluten)
- 720ml water (32-35ºC)
- 21g salt
- 8g fresh yeast
Directions:
- Sunday 11:00 AM mix flour with water
- 11:15 AM let the dough sit for 20-60 minutes for the autolyse phase.
- 11:55 AM, add salt and the fresh yeast and mix.
- 12:00 AM start the bulk fermentation and give a stretch and fold twice, at 12:15 and 14:50. Bulk fermentation should take about 5 hours that should be adjusting depending on the room temperature.
- 17:10 shape the bread into a big boule (or 2 if you prefer) and put it in a round banneton. Cover with a towel and let it proof for 1h30.
- 18:00, turn on the oven at 260ºC with the Dutch oven and the lid inside. This is 45 minutes before the end of the proofing time.
- 18:45, take out the hot Dutch oven and put the dough inside. Put the lid on and return the pot back in the oven while maintaining the temperature at 260ºC.
- 19:15, open the oven and remove carefully the lid. Continue to bake for another 30 minutes but reduce the temperature to 230ºC.
- 19:45, take the bread out of the oven and let it cool on a wire rack.
Recipe inspired from Ken Forkish - Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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