I flipped the loaves onto a round piece of parchment paper with a wide, long strip of tin foil under it so I could lift the loaf out of my porcelain iron DO. I used two DO and baked my two loaves at the same time. I agree this is just a fabulous tasting loaf. Your crumb looks delicious and bold European baked crust. Very cool stuff indeed to this old ski bum. I really like the idea of being able to change the flavour profiles of your bread by manipulating the hydration and other aspects of your starter. Well so far a BIG tip of the hat to Ken Forkish for an excellent and compelling book - particularly for 'sourdough' or levain bakers as he likes to call it. I had enough starter left over to make a 1/3 overnight levain pizza dough which was mixed yesterday and bakes for dinner tonight. I followed this recipe to the letter and it makes mighty fine tasting bread. My 8' Henckels was barely able to slice this beast of a loaf. The volume I am getting on HALF of a Forkish recipe is such that I will either have to go to 1/3 of his formulas or get a longer bread knife.

No photos of lunch, but here is a crumb shot: Lunch today was a lightly toasted, (still warm from the oven!) buttered slab with old cheddar melted and buttered with honey for dessert. He also mentions it is tasty toasted with honey. In his book Ken mentions he sells this bread to restaurants who pair this with cheeses. Note to self: for these wet breads at least 2 layers of linen in the bowl and perhaps 4.īaked this in the covered DO for 30 minutes 475F and the full 20 temp with convection off and turning every 5. I used enough rice flour that it removed well and didn't damage the dough, but the seam never opened and there is a large nose blister on the right and some holes where the baker sleeps on top. I only used 1 layer of linen and when removed from the proofing container the linen was wet and clinging to the dough. Wow is this EVER a TASTY loaf!!! I proofed this in a plastic bowl lined with fine linen.

Ken forkish gluten free bread