The Saturday White Bread
Cookbook
Page 81
Cuisine: North American
Course: Breads
Reviews
2 reviews,
average rating 5.0 / 5
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This is no-knead bread to a higher power. Forkish combines autolyse and dough folding with the now-standard no-knead technique and the results are pretty terrific. This is the simplest recipe in the book. No preferments and, if started in the morning, the bread is ready for an early dinner. The instructions are very detailed and precise so even total novices or the yeast-averse can feel comfortable.
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This dough comes together quickly and, considering the relatively short fermentation, it has very good flavor. I did use 10 percent whole wheat flour. Dough was very easy to work with and I will certainly be making this again when I don't want to refresh my sourdough or have time for a pre-ferment. I baked only one loaf and reserved the other half for focaccia or pizza.
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was grea... Read more
Update: I make this regularly playing with flour types and add-ins. Most recently made with 20 percent rye and it was grea... Read more