#11  
Old 01-12-2014, 06:13 PM
Peasant
 
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Default Re: Flour Water Salt Yeast - Ken Forkish

Or I could just buy one of these:
La Cloche Clay Baker - Oblong
Only 13" long internal but the same general idea
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  #12  
Old 01-13-2014, 01:33 AM
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Default Re: Flour Water Salt Yeast - Ken Forkish

Not sure if the flu arrangement would work - may be worth a try.

I have had a further read of Forkish's book and there are definitely some great tips on preparation and techniques for the home baker. That being said, I'm not sure why he insists on only going down the Dutch oven path when with a little effort it is possible to make a pretty good baguette, rolls, plaited breads, tiger bread and even Pain D'epi. So much more variety.

I proof with boiling water in a pan at the bottom of the oven. When baking, I put the oven on maximum, switch off for 3 min rise, down to 230 C for the baking process. This is detailed in my other post on tiger bread.
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  #13  
Old 01-13-2014, 01:38 AM
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Default Re: Flour Water Salt Yeast - Ken Forkish

Quote:
Originally Posted by TylerDavis View Post
Or I could just buy one of these:
La Cloche Clay Baker - Oblong
Only 13" long internal but the same general idea
Yes you could, but I like the uneveness of rustic, artisan bread so don't mind if its slightly out of shape. It is certainly possible to bake bread in the oven - to the size and shape you want. Sometimes I make 3 mini baguettes - one for each person to eat. It's all about experimenting and the limitation provided by a container somehow negates this "blank canvass" concept.
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  #14  
Old 01-13-2014, 11:56 AM
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Default Re: Flour Water Salt Yeast - Ken Forkish

I think there are plenty of authors that recommend the dutch oven method. I find it very useful when I want to cook one or two loaves. The only way I have found to get enough steam in the WFO is by cooking a LOT of bread at once. Ten pounds of dough puts off a lot of steam! Even at that, I still find it tough to get the crust as crisp as I would like

Next time I am in Portland, I plan to stop by that bakery.
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  #15  
Old 01-13-2014, 12:23 PM
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Default Re: Flour Water Salt Yeast - Ken Forkish

So true or you need a steam injection system :-)
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