Ken Forkish Bread Recipes Full Of Flavor

Today, I decided to try my hand at baking Ken Forkish’s Saturday White Bread. Let me tell you, it turned out better than I could have ever hoped! The aroma in my kitchen was incredible, and the texture of the bread was simply divine. I can’t wait to share this experience with you all!

Baking Bliss: Ken Forkish’s Saturday White Bread

In the world of baking, few things are as satisfying as mastering a good loaf of bread. This recipe is perfect for both beginners and seasoned bakers alike, and it yields a wonderfully soft and crusty loaf that’s perfect for sandwiches or enjoying with a bit of butter. Let’s dive into the details!

Freshly baked white bread ### Ingredients

3 cups (360g) bread flour
1 1/4 cups (300g) water at room temperature
1 teaspoon (5g) instant yeast
1 1/2 teaspoons (9g) salt

Instructions

In a large mixing bowl, combine the bread flour and instant yeast. Mix well.
Add the water to the flour mixture, then sprinkle the salt on top. Stir the mixture until no dry flour remains. The dough will be sticky.
Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for about 12 to 18 hours, preferably overnight. This will allow the dough to rise and develop flavor.
After the resting period, flour your work surface lightly and turn the dough out onto it. Sprinkle the top of the dough with a little flour and fold it over itself several times to create a rough shape.
Cover the dough with a kitchen towel and let it rest for an additional 15 to 30 minutes.
Then, shape the dough into a round loaf by pulling the edges into the center and flipping it seam-side down. Use your hands to shape it into a tighter ball by rotating it against the counter.
Let the shaped dough rise on a piece of parchment paper for about 1 to 2 hours until it’s puffed up and nearly doubled in size.
Preheat your oven to 450°F (232°C) with a Dutch oven inside. Once the oven is hot, carefully remove the Dutch oven.
Carefully lift the parchment paper with the dough and place it into the hot Dutch oven. Cover it with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes until the loaf is golden brown.
Once done, remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

This Saturday White Bread turned out to be a true success! The crust was perfectly crispy, and the inside was light and fluffy. Whether you decide to make a sandwich or enjoy it as is, I know you’ll love it just as much as I did. Happy baking!