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laceyvail

Ann T, I REALLY screwed it up, but.......

laceyvail 6A, WV
9 years ago

I still made the best bread of the type I’ve ever made!

I started by using a recipe that was so much like Ann’s on
her website, that I was sure I could use Ann’s/Ken Forkish’s techniques with
it. So I did the pinch and fold, and the
stretch and fold. But the next morning
when I took it out of the fridge, it hadn’t bubbled at ALL. Then I realized that I had put the salt in
the same little dish with the yeast, added water, let it sit a minute or two
before folding and pinching it in. I did
a little research, and decided I had killed the yeast. So I mixed up more yeast, and folded/pinched
it in. Then I put it back in the fridge
overnite.

The next morning, It looked good, but in going over the
recipes, I realized that BOTH recipes required me to let it stand at room temp
for an hour, before refrigerating but too late for that. So I
dumped it out, shaped it according to Ken’s directions, though it seemed too
loose, but, hey, too far into it to quit now.
I rigged up proofing baskets with two bowls and linen towels—didn’t look
like it was going to work—but I kept going.

When I proof tested them, they were ready. At that point, I was so preoccupied with how
I was going to get them out and onto the stone, I completely forgot to slash
them. As I gingerly threw them into the
oven, I realized they were touching, but too late to fix that too.

When I looked at them, BY GOSH AND BY GOLLY, they had risen in the oven—first
time for me to get that lift. I am too
excited for words.

Perhaps if I do them right the next time, they’ll even look
good. Wish I had a camera.

Thank you, Ann T, for your inspiration and help.

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