![]() ![]() The results are always great, even when I manage to screw it up somehow, the worse that happens is I get a really ugly but tasty and crusty loaf. It’s time consuming, but really amazingly simple and easy. Lastly, the loaves are cooked at high temperature, and in a dutch oven that is fully preheated. ![]() The proofing times are very long, these are not breads you make in one day. I'm demonstrating the Ken Forkish method for baking a basic, overnight artisanal bread. Instead of spending a long time kneading the dough you only fold it just enough to mix the ingredients fully. This was a fun video a friend made for a practice project. First, it uses a very small amount of yeast. Ken’s technique centers around a few concepts that differ from a lot of traditional methods. The ubiquitous ‘FWSY’ turns out to be shorthand for ‘Flour, Water, Salt, Yeast’, a book by Ken Forkish, owner of Ken’s Artisan Bakery in Portland, which has become sort of the new testament of bread baking for a lot of people. As I read more about baking on reddit and other websites, I started seeing people talking reverently about ‘FWSY’ and no-knead bread. ![]() Paul is a very old school, knead it by hand until your hands are aching kind of guy. I started baking bread after being inspired by Paul Hollywood. ![]()
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