Sourdough bread has become a beloved staple for home bakers, and Ken Forkish’s recipe stands out as a go-to for achieving bakery-quality results. Known for his precise techniques and approachable methods, Forkish’s sourdough combines a crisp crust with a tender, flavorful crumb that’s perfect for any occasion.
We love how this recipe balances simplicity with expert tips, making it accessible for both beginners and seasoned bakers. With just a few ingredients and some patience, you can create a loaf that’s rich in flavor and texture. Let’s dive into Ken Forkish’s sourdough bread recipe and bring the art of authentic bread baking into our kitchens.
Ken Forkish Sourdough Bread Recipe
Mastering Ken Forkish’s sourdough bread recipe starts with understanding its precise yet approachable steps. We’ll guide you through each detailed phase to help you bake a loaf boasting a crispy crust and airy crumb just like the expert’s.
Ingredients
- 500g unbleached all-purpose flour
- 350g water, room temperature
- 100g active sourdough starter, bubbly and fed
- 10g fine sea salt
Step 1: Mixing the Dough
- In a large mixing bowl, combine 500g flour and 350g water.
- Stir until no dry flour remains. The dough will be sticky and rough.
- Cover with a damp towel and let it rest for 45 minutes. This autolyse phase promotes gluten development.
Step 2: Adding Starter and Salt
- Add 100g active sourdough starter to the rested dough.
- Sprinkle 10g sea salt evenly on top.
- Mix thoroughly by hand until salt and starter are fully incorporated. The dough should become smoother and elastic.
Step 3: Bulk Fermentation and Stretch & Fold
- Perform a series of stretch and folds every 30 minutes over the next 3 hours.
- To stretch and fold:
- Wet your hand, lift one side of the dough, stretch it upward, then fold it over the dough.
- Rotate the bowl and repeat 3 more times.
| Process | Duration | Purpose |
|---|---|---|
| Autolyse (flour + water) | 45 minutes | Hydrates flour, starts gluten formation |
| Bulk fermentation | 3 hours | Develops flavor and dough strength |
| Stretch & fold cycle | Every 30 min | Strengthens gluten without kneading |
Step 4: Shaping the Dough
- After bulk fermentation, gently tip the dough onto a clean surface.
- Pre-shape into a round by folding edges into the center.
- Let it rest uncovered for 20 minutes to relax gluten.
- Finally shape into a tight boule or batard, using your hands to create surface tension.
Step 5: Second Rise — Proofing
- Place the shaped dough seam-side up into a well-floured banneton or bowl lined with a tea towel.
- Cover and proof either:
- At room temperature for 3 to 4 hours, or
- In the refrigerator overnight for 12 to 14 hours (cold retardation enhances flavor).
Step 6: Baking with Steam
- Preheat your oven to 500°F (260°C) with a Dutch oven inside.
- Carefully turn the dough seam-side down onto parchment paper.
- Score the top with a sharp blade to control expansion.
- Transfer dough and parchment into the hot Dutch oven.
- Cover and bake for 20 minutes.
- Remove lid, reduce heat to 450°F (232°C), and bake for another 25-30 minutes until crust is deep golden and crisp.
“The beauty of Ken Forkish’s method lies in its balance — harnessing time and technique to coax out maximum flavor and texture from simple ingredients.”
Key Temperatures & Timing Summary
| Stage | Temperature | Time |
|---|---|---|
| Autolyse | Room temperature (~70°F) | 45 minutes |
| Bulk fermentation | Room temperature (~70°F) | 3 hours |
| Proofing | Room temperature or refrigeration | 3-4 hours or 12-14 hours (cold retard) |
| Baking (covered) | 500°F (260°C) | 20 minutes |
| Baking (uncovered) | 450°F (232°C) | 25-30 minutes |
By following this Ken Forkish Sourdough Bread Recipe step-by-step, we unlock the secrets of an authentic crusty loaf with a moist tender crumb, bridging tradition with a reliable home baking process.
Ingredients
For Ken Forkish Sourdough Bread, using precise and high-quality ingredients is essential. Below we list everything needed for both the levain and the dough, along with additional supplies to ensure successful baking.
For the Levain
The levain is the natural yeast culture that gives our sourdough its distinctive flavor and rise. Here’s what we need:
- 50 g active sourdough starter (fed and bubbly)
- 200 g unbleached all-purpose flour
- 200 g water (room temperature)
For the Dough
The dough combines the levain with additional ingredients to create the perfect balance of texture and taste.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Unbleached all-purpose flour | 975 g | Preferably sifted for best results |
| Water | 700 g | Lukewarm (about 75°F / 24°C) |
| Fine sea salt | 20 g | Use for its delicate mineral flavor |
Additional Ingredients and Supplies
To bake authentic Ken Forkish sourdough bread, we also recommend having:
- A digital kitchen scale for accurate measurements
- A large mixing bowl for dough preparation
- A bench scraper to manage sticky dough during folding and shaping
- A dutch oven or baking stone with steam for perfect crust development
- Parchment paper to transfer dough safely
- A clean kitchen towel or plastic wrap for covering dough during fermentation
Equipment Needed
To bake Ken Forkish’s Sourdough Bread successfully, having the right equipment is crucial. This ensures precision, consistency, and that authentic crust and crumb texture Forkish’s recipe is known for. Below is a detailed list of the essential tools and their purposes in our baking process.
| Equipment | Purpose |
|---|---|
| Digital Kitchen Scale | Measures ingredients accurately for consistent results |
| Large Mixing Bowl | Used to mix and ferment the dough |
| Bench Scraper | Helps in handling, folding, and shaping the dough |
| Dough Whisk or Spoon | Used for efficient initial mixing of flour, water, and starter |
| Dutch Oven or Baking Stone | Creates a steamy baking environment for perfect crust |
| Parchment Paper | Prevents sticking and eases transfer of dough to the oven |
| Clean Kitchen Towel or Plastic Wrap | Covers dough during fermentation to maintain humidity |
Additional Recommendations
- Oven thermometer: Ensures you maintain the precise baking temperature Forkish recommends.
- Proofing basket (Banneton): Optional but ideal for holding the dough’s shape during final proof.
- Thermometer for dough: Useful to check dough temperature to monitor fermentation stages accurately.
“The tools we choose shape our baking consistency almost as much as the recipe itself.”
By assembling these essentials, we set ourselves up to follow Ken Forkish’s sourdough bread recipe with confidence, ensuring every step from mixing, fermenting, shaping, to baking goes smoothly.
Instructions
Follow these steps carefully to achieve the perfect Ken Forkish Sourdough Bread with a crisp crust and tender crumb. Precision and timing are key throughout the process.
Preparing the Levain
- In a clean container, combine:
- 50 g active sourdough starter
- 200 g unbleached all-purpose flour
- 200 g room temperature water
- Stir until fully mixed. Cover loosely and leave at room temperature for 8 to 12 hours until bubbly and doubled in size.
- Your levain should have a light, airy texture and a pleasant tangy aroma, indicating it’s ready for use.
Mixing the Dough
- In a large mixing bowl, combine:
| Ingredient | Weight (grams) |
|——————————–|—————————|
| Unbleached all-purpose flour | 975 g |
| Lukewarm water | 700 g | - Stir vigorously until no dry flour remains. The mixture will be shaggy and sticky.
- Add all of the levain to the dough and mix thoroughly with your hand or a dough whisk until fully incorporated.
- Sprinkle 20 g fine sea salt evenly over the dough. Mix by hand for 2–3 minutes to evenly distribute the salt.
Autolyse Stage
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rest for 40 minutes at room temperature.
- This rest period helps hydrate the flour fully and begins gluten development.
Bulk Fermentation
- Keep the dough covered and let it ferment for 4 to 6 hours at room temperature (around 72°F / 22°C).
- During this phase, the dough will rise and develop flavor. It should look expanded but not doubled completely.
- The temperature and fermentation time may vary; warmer rooms shorten the time and vice versa.
Stretch and Fold Process
- To build dough strength, perform a series of stretch and folds every 30 minutes during the first 2 hours of bulk fermentation.
- Procedure for one stretch and fold:
- Wet your hand to prevent sticking.
- Reach under the dough, stretch it upward gently and fold it over the top.
- Rotate the bowl and repeat 3 more times to complete a full circle.
- Repeat this 3 to 4 times at 30-minute intervals.
Shaping the Dough
- After bulk fermentation, turn the dough out onto a lightly floured surface.
- Pre-shape the dough into a loose round and let it rest for 20 to 30 minutes.
- Perform final shaping by gently tightening the dough into a smooth boule or batard shape.
- Use a bench scraper to create a taut surface by pulling the dough towards you while rotating.
Proofing
- Place the shaped dough seam side up into a well-floured banneton or bowl lined with a floured kitchen towel.
- Cover and proof for 3 to 4 hours at room temperature or overnight in the refrigerator for up to 12 hours.
- Cold proofing develops flavor and improves crust texture. If refrigerated, bring the dough to room temperature for 1 hour before baking.
Scoring the Bread
- Preheat your oven to 500°F (260°C) with a Dutch oven or baking stone inside for at least 45 minutes.
- Turn the proofed dough out onto a piece of parchment paper, seam side down.
- Using a sharp lame or razor blade, make 2 to 3 deep slashes about 1/4 inch thick across the top of the dough.
- These cuts allow steam to escape and direct the oven spring for a beautifully risen loaf.
Baking Directions
Baking Ken Forkish Sourdough Bread requires attentive preparation and precise timing to develop its signature crisp crust and tender crumb. Below, we outline the essential steps to ensure optimal results.
Preparing the Oven and Dutch Oven
Before baking, we preheat the oven and Dutch oven to establish the intense heat necessary for perfect oven spring and crust development.
- Preheat your oven to 500°F (260°C) at least 45 minutes before baking. This ensures the Dutch oven reaches a consistent temperature.
- Place the Dutch oven with its lid inside the oven during preheat. A cast iron Dutch oven is ideal for retaining and evenly distributing heat.
- Use an oven thermometer to verify accurate temperature, as reliable heat is crucial for the crust’s texture.
| Item | Recommendation |
|---|---|
| Oven Temperature | 500°F (260°C) |
| Preheating Time | 45 minutes minimum |
| Equipment | Cast iron Dutch oven with lid |
| Temperature Verification | Use oven thermometer for accuracy |
Baking the Bread
Once the oven and Dutch oven are properly heated we carefully transfer the dough for baking to capture maximum heat and steam:
- Gently remove the Dutch oven from the oven using oven mitts.
- Place the shaped and scored dough on a sheet of parchment paper and carefully lift it into the hot Dutch oven.
- Cover with the lid immediately to trap steam, which creates the characteristic crisp and blistered crust.
- Bake for 20 minutes with the lid on at 500°F (260°C).
- After 20 minutes, remove the lid to allow the crust to brown and develop texture.
- Reduce the oven temperature to 450°F (232°C) and bake uncovered for an additional 20-25 minutes.
- Look for a deep golden-brown crust and a hollow sound when tapping the loaf as signs of perfect baking.
Cooling and Resting
Allowing the bread to cool properly ensures the crumb sets beautifully and flavors mature fully:
- Remove the loaf from the Dutch oven and place it on a wire cooling rack.
- Let the bread cool for at least 1 to 2 hours at room temperature before slicing. This rest period prevents gumminess inside.
- Cover loosely with a clean kitchen towel during cooling to retain a slight crust crispness without trapping moisture.
“Allowing the bread to cool fully is just as important as the baking itself. It lets the interior crumb finish its transformation, delivering the quintessential Forkish sourdough experience.“
By following these baking directions, we ensure our sourdough loaves achieve an ideal balance of crust crunch, open crumb structure, and that signature tangy aroma.
Tips for Success
Mastering Ken Forkish’s Sourdough Bread Recipe requires attention to detail and consistency. Below are essential tips to help us maintain our starter and troubleshoot common issues, ensuring every loaf turns out perfectly crusty and tender.
Maintaining Your Sourdough Starter
Our sourdough starter is the heart of Forkish’s recipe. To keep it active and healthy, we need to follow these key practices:
- Feed regularly: Feed the starter once every 12 to 24 hours depending on room temperature. Use equal parts flour and water by weight for consistent feeding.
- Use room temperature water: Water at 75°F to 80°F (24°C to 27°C) encourages optimal yeast activity.
- Discard excess before feeding: Removing part of the starter before each feeding keeps acidity balanced and prevents overgrowth.
- Keep in a glass or plastic container: Avoid metal containers which can react with the starter.
- Store in the fridge if inactive: For less frequent baking, refrigerate the starter and feed weekly.
| Starter Maintenance Step | Details | Frequency |
|---|---|---|
| Feeding amount | Equal parts flour & water by weight | Every 12–24 hours |
| Water temperature | 75°F to 80°F (24°C to 27°C) | Each feeding |
| Starter discard before feeding | About half the starter | Each feeding |
| Storage | Glass/plastic container | Constant |
| Refrigerated storage | Feed weekly | For infrequent baking |
“A well-maintained starter is the foundation of excellent sourdough bread.”
Troubleshooting Common Issues
Even with careful attention challenges can arise during sourdough baking. Here’s how we tackle the most frequent problems:
| Issue | Cause | Solution |
|---|---|---|
| Dense or gummy crumb | Underproofed dough or insufficient fermentation | Extend bulk fermentation or final proof; check starter activity |
| Flat loaf or poor rise | Weak starter or overproofed dough | Use a stronger starter; reduce proofing time |
| Excessively sour flavor | Overripe starter or long fermentation | Feed starter more frequently; shorten fermentation stages |
| Tough or thick crust | Underbaking or insufficient steam | Bake longer; create more steam in the oven (add water or use a Dutch oven) |
| Difficult scoring | Dough too cold or overproofed | Score dough at room temperature; bake at optimal time |
Pro Tips:
- Monitor dough temperature throughout. Aim for dough temp around 78°F to 82°F (25°C to 28°C) after mixing.
- Use windowpane test on dough to check gluten development: stretch a small dough piece until it’s thin and translucent without tearing.
- Always preheat your Dutch oven for at least 45 minutes at 500°F (260°C) to ensure proper oven spring and crust development.
By mastering these tips for success, we can confidently bake Ken Forkish’s Sourdough Bread with that signature crispy crust and tender crumb every time.
Storage and Serving Suggestions
Proper Storage Techniques for Ken Forkish Sourdough Bread
To maintain the freshness and texture of our Ken Forkish sourdough bread, we must store it correctly. After the bread has completely cooled, follow these steps:
- Room Temperature Storage:
Wrap the loaf loosely in a clean kitchen towel or place it inside a paper bag. This method helps preserve the crust’s crispiness while preventing the crumb from drying out.
Avoid plastic wrap as it traps moisture and softens the crust prematurely.
- Short-Term Storage (Up to 2 Days):
Keeping the bread at room temperature, stored as above, is ideal for up to 48 hours. Beyond that, the crumb begins to stale.
- Freezing for Long-Term Storage:
Slice the loaf first if you plan to enjoy portions gradually. Wrap the slices tightly in plastic wrap or place them in a resealable freezer bag, removing excess air. Freeze for up to 3 months.
When ready to eat, thaw at room temperature or toast directly from frozen.
Reheating and Refreshing
To revive the crisp crust and tender crumb for stored bread:
- Preheat your oven to 350°F (175°C).
- Lightly mist the loaf or slices with water using a spray bottle.
- Wrap the bread loosely in aluminum foil and warm it in the oven for 10–15 minutes.
- For extra crispiness, remove the foil during the last 3–5 minutes.
“Refreshing our sourdough with steam revitalizes the crust and restores the bread’s delightful texture.”
Serving Ideas for Ken Forkish Sourdough Bread
Our Ken Forkish sourdough pairs beautifully with a range of foods. Consider these serving suggestions to elevate your bread experience:
- Classic Butter and Jam: A simple layer of unsalted butter with artisanal fruit preserves enhances the tangy flavor.
- Savory Toast: Top toasted slices with smashed avocado, a sprinkle of sea salt, chili flakes, and a drizzle of olive oil.
- Sandwich Base: Use thick slices for hearty sandwiches featuring roasted vegetables, cured meats, or melted cheese.
- Soup Accompaniment: Serve slices alongside soups like tomato bisque, French onion, or creamy mushroom for dipping.
- Cheese Board: Combine with a selection of cheeses, cured meats, and fresh fruit for an elegant spread.
Summary Table: Storage Methods for Ken Forkish Sourdough Bread
| Storage Method | Wrapping Material | Duration | Notes |
|---|---|---|---|
| Room Temperature | Kitchen towel or paper bag | Up to 2 days | Maintains crust crispness and crumb moisture |
| Short-Term | Same as above | 1–2 days | Avoid plastic to prevent soggy crust |
| Freezing (Slices) | Plastic wrap + freezer bag | Up to 3 months | Thaw at room temp or toast straight from freezer |
| Reheating | Aluminum foil (oven) | 10–15 minutes | Light mist of water revives crust and crumb texture |
By following these storage and serving guidelines, we keep our Ken Forkish sourdough bread tasting as fresh and delicious as the moment it came out of the oven.
Conclusion
Ken Forkish’s sourdough bread recipe offers a reliable path to baking artisan-quality bread right in our own kitchens. With the right ingredients, tools, and attention to detail, we can consistently create loaves that boast a perfect crust and tender crumb. Embracing the process teaches us patience and precision while rewarding us with delicious, homemade bread.
By following the techniques and tips shared, we gain the confidence to troubleshoot and refine our baking skills. This recipe not only elevates our bread-making but also deepens our appreciation for the craft. Let’s keep experimenting and enjoying the rich flavors and textures that come from mastering this timeless recipe.
Frequently Asked Questions
What makes Ken Forkish’s sourdough bread recipe popular among home bakers?
Ken Forkish’s recipe balances simplicity with expert techniques, resulting in a loaf with a crisp crust and tender crumb. It’s approachable for beginners but also offers precision for experienced bakers, making it widely favored.
What are the essential ingredients for Forkish’s sourdough bread?
The main ingredients include unbleached all-purpose flour, water, active sourdough starter, and fine sea salt. Separate quantities are used for the levain and the dough.
What equipment do I need to bake Forkish’s sourdough bread successfully?
Basic tools include a digital kitchen scale, large mixing bowl, bench scraper, Dutch oven or baking stone, parchment paper, and a kitchen towel or plastic wrap for proofing.
What is the general process of making Forkish’s sourdough bread?
The process involves preparing the levain, mixing the dough, autolyse, bulk fermentation with stretch and folds, shaping, proofing, scoring, and baking with steam at 500°F (260°C).
How important is temperature control in baking this sourdough bread?
Temperature control is crucial for fermentation, dough development, and baking to achieve the perfect crust and crumb. Monitoring water, dough, and oven temperatures ensures consistent results.
How long should I proof the dough before baking?
Proofing times vary, but patience is key. Proof the shaped dough until it nearly doubles in size and passes the poke test to ensure good rise and structure.
How do I store Ken Forkish sourdough bread to keep it fresh?
Wrap the loaf in a kitchen towel or paper bag for room temperature storage (up to 2 days). For longer storage, slice and freeze the bread. Avoid plastic wrap to prevent soggy crust.
Can I reheat the sourdough bread to refresh it?
Yes, reheating in an oven at 350°F (175°C) for 5-10 minutes helps restore the crust’s crispiness and improves texture.
What are common issues in sourdough baking and how can I fix them?
Common problems: dense crumb, poor rise, and tough crust. Fixes include adjusting fermentation time, ensuring active starter, correct hydration, and using proper scoring techniques.
How can I maintain a healthy sourdough starter for this recipe?
Feed the starter regularly with equal parts flour and water at the right temperature, store it properly, and discard excess to keep it active and balanced.