Both Tartine basic country bread (Tartine) and Forkish country blonde (Forkish) are excellent.Now it’s time for some baking, starting with overnight country blonde, a basic natural levain bread that resembles Tartine’s basic country loaf. Forkish’s clear and succinct writing and couching style is reassuring. “Think of time and temperature as ingredients.” “Use more water than conventional recipes allow.” “Push the fermentation to just shy of the limits to get the best flavors.” These are the guidelines I need to internalize. This gave me remarkable insights on how I can improve my bread-making skills.
Then I started reading Ken Forkisk’s Flour Water Salt Yeast.
Marveled at the crackling crust and the open crumb of some of my loaves and, at times, stumped and humbled by some sticky dough. Meanwhile, I am still using store-bought flours and experimenting with and expanding on different bread recipes. I want to master the nuance and complexity that a quality loaf of crusty, earthy, supple bread entails. But that’s the start I want to get better at it. My breakthrough breadmaking came when I baked along with Chad Robertson’s Tartine Bread.
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