tag:blogger.com,1999:blog-4274274855091760537.post883417080407385170..comments2023-08-04T05:50:31.885-04:00Comments on Baking Artisan Bread : Ken Forkish's Field Blend #2Yuko Zamahttp://www.blogger.com/profile/14250250973917890417noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4274274855091760537.post-6316401768740145932017-09-28T18:50:38.873-04:002017-09-28T18:50:38.873-04:00Hi Linda, sorry for having difficulties in handlin...Hi Linda, sorry for having difficulties in handling your dough … Yes, this is a very wet dough, but after 3-4 foldings, the dough gets firmer and easier to handle. Also, applying some water on your hands when folding will help.Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-28774953708474311502017-09-28T18:45:31.096-04:002017-09-28T18:45:31.096-04:00Yes, Robertson's book requires higher skills, ...Yes, Robertson's book requires higher skills, I think. But his porridge breads are extraordinary in flavors and taste, so I love his book, too :)Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-86435108946432390282017-09-28T18:42:51.565-04:002017-09-28T18:42:51.565-04:00Thanks for your nice comment, Len! The Forkish boo...Thanks for your nice comment, Len! The Forkish book is still my favorite. Really great inspiring book. (Sorry for my late reply...)Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-82416170854018275952017-09-28T18:41:18.334-04:002017-09-28T18:41:18.334-04:00Hi. Yes, I half the instant yeast when I use it. (...Hi. Yes, I half the instant yeast when I use it. (But actually, I don't add instant yeast at all, just using the levain, but still get a good result.) Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-24574360734111685322017-09-28T18:38:22.555-04:002017-09-28T18:38:22.555-04:00Hi, thanks for your comment. As for your question,...Hi, thanks for your comment. As for your question, I think the author recommends that way to distribute the levain evenly by dissolving it into the water before mixing into the dough. But I always put the levain onto the dough, and that works fine. Hope it answers your question...Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-82802791293540507942017-09-28T18:34:02.884-04:002017-09-28T18:34:02.884-04:00Thanks for your nice comment! Sorry for not checki...Thanks for your nice comment! Sorry for not checking your comment until recently. Hope you are still having a great time in baking, too...Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-59616129686187928562017-09-28T18:31:13.948-04:002017-09-28T18:31:13.948-04:00Hi everyone who gave me such nice comments in my b...Hi everyone who gave me such nice comments in my blog … I am deeply sorry for not replying to you all, since I was not smart enough to check these comments in 'waiting for confirmation' box which I have never checked (and even did not know if it exists...), so I just found all these nice comments recently (Sept. 2017) … I will try to answer to you one by one, though it might be too late. Big apologies to all of you!Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-71068987875343374102017-01-17T20:32:35.521-05:002017-01-17T20:32:35.521-05:00I had trouble in two areas:
1) throwing away that ...I had trouble in two areas:<br />1) throwing away that much levain is too wasteful to me. Not for a home baker.<br />2) My dough was too wet. I consider this user error but was quite disappointed. I'll try again.Anonymoushttps://www.blogger.com/profile/07347424074764234992noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-446981455034327182016-09-12T02:47:42.226-04:002016-09-12T02:47:42.226-04:00Incorporated in the year 2010, Amba Steel is one o...Incorporated in the year <a href="http://www.awningwala.com/" rel="nofollow">2010</a>, Amba Steel is one of the foremost organizations in the market, vastly known as manufacturers, distributors, wholesalers, traders, retailers and suppliers of <a href="http://www.awningwala.com/awnings-supplier.php" rel="nofollow">Food Equipment</a>. 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I get runny dough with Robertson's recipes, and I am fed up!!! Ken is superior.davidgolfprohttps://www.blogger.com/profile/14290616617499287541noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-4419556817859677772015-10-05T09:48:34.308-04:002015-10-05T09:48:34.308-04:00Perfect description! I have his book and your desc...Perfect description! I have his book and your description in the opening lines is perfect too. To anyone who is reading this blog, Yuko has detailed this method in such exacting detail, I thought I was reading the book itself. I've got three books by different authors and the Forkish book is by far my go-to bread bible. <br /><br />Great pics too.Lennoreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-46743907364510739422015-09-07T02:09:19.203-04:002015-09-07T02:09:19.203-04:00Hi, when you half the ingredients for just one loa...Hi, when you half the ingredients for just one loaf, do you also half the instant yeast? Thanks.hmnoreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-59064412280738781282015-07-16T09:20:42.979-04:002015-07-16T09:20:42.979-04:00Not sure where my comments are going???? I don'...Not sure where my comments are going???? I don't see them.Robhttps://www.blogger.com/profile/10442253323963763789noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-31127343416817480032015-01-11T11:05:59.973-05:002015-01-11T11:05:59.973-05:00Great writeup! I just took my first try at this l...Great writeup! I just took my first try at this loaf out of the oven and it looks fantastic! I can't wait to cut it open.<br /><br />Do you have any idea why the author recommends weighing the levain into a bowl of water and then into the bucket, rather than straight into a bucket? I was tempted to go straight in, but though that the levain picks up a little extra water that the recipe counts on.DeKayhttps://www.blogger.com/profile/00914365501059600006noreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-85764795021136031062014-11-21T14:27:16.010-05:002014-11-21T14:27:16.010-05:00Yum! You've just enticed me to try a harder r...Yum! You've just enticed me to try a harder recipe from his book. I've been sticking to his Saturday White Bread for the last three weeks because I think it's a good way to learn and improve on technique. Now I'm in a comfortable spot, and I don't want to change.<br /><br />Thanks for the encouragement. :) Baby steps. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4274274855091760537.post-20221277154753674752014-04-10T07:14:41.397-04:002014-04-10T07:14:41.397-04:00I made a modification to the final shaping section...I made a modification to the final shaping section, to explain more details of Forkish's instruction from the book.Yuko Zamahttps://www.blogger.com/profile/14250250973917890417noreply@blogger.com