![]() Over time I’ve adapted a daytime schedule and reduced the starter amount to make this recipe more suitable for using year-round. I’ve since learned that the overnight bulk fermentation method is not as friendly when the temperature in my kitchen is in the low 70✯ and above, increasing the risk of over fermenting the dough. When I first shared this post to document my experience with the Ken Forkish recipe for his Overnight Country Brown Bread, I was only baking bread during the winter months at much cooler temperatures. (Update, Please Read: Due to the unexpected popularity of this post since first publishing it in January 2018 I’ve updated this page to include a second printable recipe as an alternative to the book’s instructions for overnight bulk fermentation. ![]() There’s no kneading required to get full flavor that would beat any store-bought loaf. This sourdough bread recipe is as easy as it gets. ![]() ![]() Jump to Recipe Sourdough Bread, Ken Forkish Method ![]()
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