The Library

I love the library. I love researching books, reading reviews on Goodreads or Amazon, then searching KCLS, placing holds, picking up books for free. After only 2 weeks since joining the Artisan Bread Bakers Facebook Group, sifting through millions of posts, I reserved Flour Water Salt Yeast by Ken Forkish. A large portion of the posters among the 10,000+ members of this group think highly of Portland’s Ken Forkish of Ken’s Artisan Bakery. I had known about the Portland bakery for some time, but didn’t conclude, until after perusing Amazon’s Look Inside feature, that the Ken spoken of in the group and the bakery Ken were the same.

Stack of beauty
Stack of beauty

Now, I don’t particularly like Facebook. I periodically purge my activity log, removing likes and photos and comments, knowing any and all that I post are used to target me and my “friends” by the movers/shakers of our consumer-driven economy. After reading the new Terms & Conditions the other morning, I committed myself to another purge, to update my Ello account, and perhaps leave Facebook for good. This time. Really. I’ll do it. Except for 3 groups that I really like. Damn it.

New bread
New bread

I suppose if I’m to be hardcore, I would end all my friendships, keeping only the 3 groups and probably my *Like* of NPR and Anne Lamott, or I could hide all my friends to not see their posts, so then I wouldn’t accidentally comment on or like their posts, but could still peek once in a while….

Bulk rise, 3 folds total
Bulk rise, 3 folds total

Anyway, the Forkish book is good, I think especially good for those wanting to get started in artisan-style bread making. Flour Water Yeast Salt contains more information on the process of bread making, including more commercial yeasted recipes where the user can practice method, using higher hydration levels, longer proofing times than “regular” bread recipes call for.

Ready for pan
Ready for pan

I have made a few batches of The Whole Wheat Saturday bread, a same-day bake, tweaking the recipe by adding more whole wheat than the 50% required, and baked as sandwich bread. It turned out well, working nicely for sandwich and french toast, as well as pizza dough.

Good crumb, nice crust, and flavor
Good crumb, nice crust and flavor
Mushroom & basil
Mushroom & basil

The bread has many of the characteristics of the longer rise wild-yeasted bread I usually make, has the ease of active-dry yeast, a bread I can whip up on a much shorter notice. It doesn’t, however, have the soul of sourdough.

I began my relationship with sourdough in a class, 20+ years ago, simultaneously working my way through Nancy Silverton’s Breads of the La Brea Bakery. I used Silverton’s method for years, including the early posts on sourdough here, until I happened on Chad Robertson and Tartine. Tartine Bread changed everything I thought I knew about sourdough. Where Forkish’s book would have had more thorough explanation, I jumped into high hydration, long ferment, lactic versus acetic acid starters, creating the leaven/levain with a relatively tiny amount of starter, without water wings, nose plug, or goggles. Robertson’s story, the lay of the book, the not-dumbing-down-too-much captivated me. The learning process has been bumpy but satisfying, the experience now my benchmark for other methods.

All that to say, I’ll keep working through Flour Water Salt Yeast. This initial loaf is a keeper, and some cookbooks are worth the price for even just one good recipe. As for connection, when I read through the introductory section of Robertson’s next book, Tartine Book No. 3, showcasing the many ancient grains he has worked to incorporate, I cried. I cried because of Einkorn. While super useable and full of information, Flour Water Salt Yeast didn’t affect me this way. I don’t cook or bake based on emotion, but bread making is soulful and ancient, something created with hands, something to be broken by hand, and something to be shared. Connection.

Here’s how Junior and I make French Toast.

Breakfast
Breakfast

French Toast • serves 2

4 slices Whole Wheat Saturday Bread from FWSY

2 eggs

1/4 cup milk

2 teaspoons cinnamon

pinch of salt

1 tablespoon butter, for pan

butter & syrup for serving

Method

Preheat Griswold No. 8 cast iron skillet to medium.

Combine the eggs, milk, cinnamon, and salt. Whisk until well blended.

When skillet is ready, melt the butter in pan. Dip bread, 1 slice at a time, into the egg mixture. Let the mixture drip a bit then carefully lay the bread into the pan. Repeat with remaining slices. Cook a few minutes, then flip, cooking a few more. We like the outside slightly crisp, with the inside still soft but not raw.

 

 

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