This is my first attempt at a round loaf. Based on Ken Forkish’s recipe.
Ken’s recipes usually create two loaves. Since this was a first test for me, I decided to cut the ingredient amounts in half to make a single loaf.
Tools bought from Breadtopia that I used: the Cambro 6qt tub, cane banneton proofing basket, lame.
Ingredients used: Arrowhead Mills Organic All Purpose Flour, Kosher salt, SAF instant yeast.
After the bulk fermentation, the dough was too sticky to properly shape. I had to add extra flour to my hands as I handled the dough. After a few minutes I did manage to get the dough in a round enough shape that held together. Placed the dough in the proofing basket seam side down.
Following the instructions in Ken’s book, after the second rise, I simply transferred the dough from the basket to the floured countertop, then cupped the dough with my hands and carefully placed it inside the pre-heated Dutch oven. I didn’t drop the dough in to the Dutch oven directly from the banneton. (I used a 5qt Staub with a 10” base diameter and 5” sides.)
Although Ken does not advocate scoring the top of the dough, I did use a lame to cut across the top.
I need to practice my folding skills and working with wet dough, but for a first effort, I am pleasantly satisfied at the results.
Thanks to Breadtopia for being a valuable resource on bread making for the first time bakers.