This bread was a true breakthrough for me. I think I finally understand the dough with all its needs and various stages. Fantastic bread!

The loaves at the peak of their flavor (about 2 hrs after coming out of the oven) had robust toasted almond-like flavor with light dry cherry undertones. It was incredible. There was nothing but flour in this formula, yet somehow the flavor reached completely new heights. I am now a Forkish convert!

The formula was religiously followed, see Flour Water Salt Yeast, Overnight Brown recipe.

18 Feb This entry was published on February 18, 2016 at 8:37 am. It’s filed under Bread, Photos, Whole Wheat, Wild Sourdough and tagged book, bread, forkish, sourdough, whole wheat. Bookmark the permalink. Follow any comments here with the RSS feed for this post.