Breads from FWSY

Flour Water Salt Yeast by Ken Forkish

Basic Breads

Saturday White Bread

• 1000g bread flour
• 720g water 90-95F
• 21g salt
• 4g yeast

1. Autolyze
2. Salt + yeast
3. x2 folds after mixing in less first 1.5 hours
4. Raise 5 hours (or triple volume)
5. Divide, shape
6. Proof 1.25-1.5 hours
7. 475F oven with dutch oven (take at least 45 min). Fridge 2nd loaf when oven goes on
8. 30 min w/lid on, 15-20 min lid off. Cool 2 hours

Saturday 75% Whole Wheat Bread

• 750g bread flour
• 250g whole wheat
• 22g salt
• 3g yeast

1. Autolyze
2. Salt + yeast
3. x3 folds after mixing in less first 1.5 hours
4. Raise 5 hours (or triple volume)
5. Divide, shape
6. Proof 1.25-1.5 hours
7. 475F oven with dutch oven (take at least 45 min). Fridge 2nd loaf when oven goes on
8. 30 min w/lid on, 15-20 min lid off. Cool 2 hours

Overnight White Bread

• 1000g bread flour
• 780g water 90-95F
• 22g salt
• 0.8g yeast

1. Autolyze
2. Salt + yeast
3. x3 folds after mixing in less first 1.5 hours
4. Raise 12-14 hours (or 2.5 to 3 times volume)
5. Divide, shape
6. Proof 1.25-1.5 hours
7. 475F oven with dutch oven (take at least 45 min). Fridge 2nd loaf when oven goes on
8. 30 min w/lid on, 15-20 min lid off. Cool 2 hours

Overnight 40% Whole Wheat

• 600g bread flour
• 400g water 90-95F
• 22g salt
• 3g yeast

1. Autolyze
2. Salt + yeast
3. x3 folds after mixing in less first 1.5 hours
4. Raise 5 hours (or 2.5 to 3 times volume)
5. Divide, shape
6. Proof in fridge 12-14 hours
7. 475F oven with dutch oven (take at least 45 min).
8. 30 min w/lid on, 15-20 min lid off. Cool 2 hours