![]() On top of that, my personal time demands do not always fit with the schedules Forkish describes in any of his recipes. I have successfully followed Forkish's times only in Winter, when my kitchen temperature runs 65-68✯. An “overnight” bread from FWYS will get way over-fermented if left overnight at room temperature. As a result, fermentation proceeds very much faster than described in the book. In my Central California kitchen, about 9 months of the year, the temperature is significantly higher than it was in Forkish's Portland, Oregon kitchen when he developed his formulas. ![]() Nonetheless, if you do understand the basic principles, you can juggle the variables you can control to obtain really outstanding breads using Forkish's formulas and methods. That means results can be very different from those Forkish describes. In fact, most of us don't have complete control of ambient temperature, one of the most important variables controlling fermentation. ![]() ![]() ![]() One of the attractions of Ken Forkish's Flour Water Salt Yeast bread baking book is that a concerted study of it will teach you how the important variables of ingredients, time and temperature can be manipulated to produce different flavor profiles and how, keeping most methods constant, you can develop procedures that accommodate to your own schedule and still produce a variety of outstanding breads. ![]()
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