Daria Markova
The Saturday 75% Whole Wheat Bread
My very first attempt to follow a recipe of baking a long fermented bread (from "Flour Water Salt Yeast" by Ken Forkish).
Though I tried to strictly follow the guidelines, ran into a big trouble right after start: the dough refused to rise. At last, after some "arguing" (actually put the bowl with dough into a warm water in attempt to speed up the process) it did tripled in volume and proofing was ok too. But what I've got after baking was a flat loaf with a dense and tight structure (quite similar to russian Ukrainsky bread).
Will analize all the process tomorrow to find the trouble point.
Still the aroma is really rich and interesting as well as it tastes well too.
Quite an interesting experience.
The Saturday 75% Whole Wheat Bread
My very first attempt to follow a recipe of baking a long fermented bread (from "Flour Water Salt Yeast" by Ken Forkish).
Though I tried to strictly follow the guidelines, ran into a big trouble right after start: the dough refused to rise. At last, after some "arguing" (actually put the bowl with dough into a warm water in attempt to speed up the process) it did tripled in volume and proofing was ok too. But what I've got after baking was a flat loaf with a dense and tight structure (quite similar to russian Ukrainsky bread).
Will analize all the process tomorrow to find the trouble point.
Still the aroma is really rich and interesting as well as it tastes well too.
Quite an interesting experience.