Bread Baking - Using the Ken Forkish Method
I've been making all my bread recently by hand, using the Forkish method of pinch and fold. Both regular and sourdough breads.
This method also uses the autolyse technique, which isn't new to me. I've been using it for years. .
For the time being, I have retired my Magic Mill.
Eight small baguettes baked yesterday from same-day dough.
900 g of white flour, 100 g of Organic Red Fife flour, locally milled, 780g water, 5 g of yeast and 26 g salt.
I made a second batch of dough last night, this time using 100 g of locally milled organic stone ground Spelt in place of the Red Fife. And this batch went into the fridge for an overnight fermentation.
Taken out of the fridge this morning at 5:00 AM and left on the counter to warm up.
Loaves were out of the oven by 10:30 AM. Four larger baguettes.
Canadian flours are considered some of the best in the world. So I have been experimenting with some .
True Grain is also where I get my organic rye for feeding my sourdough starter. I plan to try more of their flours.
If you are interested in the Ken Forkish method, he has a number of videos on his site. See Link.
Here is a link that might be useful: Ken Forkish - Videos