![]() To keep track of what I was doing and understanding the unique approaches, I put all the steps side by side in a spreadsheet. in building the levain, the fermentation process and baking temperature. There are a lot of similarities between Forkish and Tartine’s approach, but there are enough differences, e.g. I followed the overnight country blonde recipe to a T, except for the part that you are not supposed to score the dough, which I did. I figure the best start is to bake something closest to what I am most familiar with,which is the Tartine basic country bread. Overnight country blonde was the first I baked from Forkish’s Flour Water Salt Yeast. Most of these breads were posted on my blog ( ). I started baking a lot of Chad Robertson’s breads after I read his two books, Tartine Bread and Tartine Book No.3, a year ago.Īt the same time, I got a new heavy-duty dual-fuel range that is wide enough to bake full size baguettes. ![]() ![]() Rightly or wrongly, I feel I can’t be a complete bread baker, among other things, if I’ve never tried Forkish’s recipes. This is the first time I post on the Fresh Loaf blog, although I’ve read and learnt so much from a lot of the active participants here. ![]() ![]() This is the first time I bake any Ken Forkish’s bread. ![]()
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