We can’t resist the allure of a perfectly baked sourdough loaf, and Ken Forkish’s recipe stands out as a baker’s dream. Drawing from his expertise as a renowned artisan, this method brings professional-quality bread straight to our kitchens with its simple yet effective approach.
As passionate bakers ourselves, we’re thrilled to guide you through this foolproof process. It’s more than just bread—it’s a rewarding ritual that yields a crispy crust and tender crumb we’ll all savor.
Ingredients
Now that we’ve set the stage for this rewarding baking ritual with Ken Forkish’s sourdough bread recipe, let’s gather the essential ingredients. We’ll list them in the order they’re typically prepared and used, with specific notes for optimal results.
- 100 grams active sourdough starter: Use a fed and bubbly starter that’s doubled in size, prepared at least 4-6 hours in advance for peak activity.
- 500 grams bread flour: Opt for high-protein bread flour to achieve the signature chewy crumb and structure in our sourdough bread.
- 50 grams whole wheat flour: This adds nutty flavor and enhances the tangy profile; use freshly milled if available for better taste.
- 375 grams water: Divided for the starter and dough; ensure it’s filtered and at room temperature (around 75°F) to support fermentation.
- 10 grams fine sea salt: Added after initial mixing; choose uniodized salt to prevent any interference with the yeast activity in our sourdough bread.
Tools and Equipment
With our ingredients prepared, let’s equip ourselves with the right tools to craft Ken Forkish’s exceptional sourdough bread. These essentials ensure precision and ease throughout the process, from mixing to baking.
Essential Tools List
To achieve that signature crispy crust and airy crumb, we rely on a curated set of tools. Below, we list them in the order they are typically used, with bold for key items and italics for important tips.
- Digital Scale: We start with a digital scale for accurate measurements, as precision is crucial in sourdough baking. Aim for one that measures in grams for consistency with our ingredient weights like 500 grams of bread flour.
- Large Mixing Bowl: Next, use a large glass or stainless steel mixing bowl to combine the starter, flours, and water. Its size allows for easy dough development without spills.
- Dough Whisk or Wooden Spoon: For initial mixing, a dough whisk works wonders to incorporate ingredients evenly, reducing the need for excessive kneading and promoting gluten formation.
- Bench Scraper: This versatile tool helps divide and shape the dough during the bulk fermentation stage. We recommend a sturdy plastic or metal one for clean cuts and easy handling.
- Proofing Basket (Banneton): Essential for the final proof, a proofing basket in linen-lined wicker supports the dough’s shape and enhances that professional rise. Dust it with rice flour to prevent sticking and achieve a beautiful pattern.
- Dutch Oven or Combo Cooker: For baking, a Dutch oven is non-negotiable—it traps steam to create oven spring and a crackling crust. Opt for a cast-iron one that can handle high temperatures up to 500°F.
- Parchment Paper and Plastic Wrap: Use parchment paper to line the proofing basket or Dutch oven for seamless transfer. Cover the dough with plastic wrap during fermentation to maintain humidity and prevent drying.
- Oven Thermometer: Finally, an oven thermometer ensures your baking environment is spot-on, helping us hit the ideal 450–500°F for optimal results.
By gathering these tools, we set the stage for a seamless baking experience that elevates our sourdough game.
Instructions
Now that we have gathered our essential ingredients and tools for Ken Forkish’s sourdough bread recipe, we guide you through the precise steps to create a loaf with a crispy crust and airy crumb. Let’s transform those simple elements into bakery-quality bread with confidence and ease.
Prepare the Levain
First, we activate our levain—a fresh, bubbly starter that powers the rise in Ken Forkish’s method. In a clean mixing bowl, combine 100 grams of active sourdough starter with 50 grams of high-protein bread flour and 50 grams of filtered water. Stir vigorously with a dough whisk until fully incorporated into a thick, elastic mixture. Cover the bowl with plastic wrap and let it ferment at room temperature (around 75°F or 24°C) for 8 to 12 hours, or until it doubles in size and smells distinctly tangy and yeasty. This step builds the foundation for a robust flavor and structure in your sourdough.
Autolyse
Next, we perform the Autolyse phase to hydrate the flour and develop gluten naturally, a key technique in Ken Forkish’s approach for a tender crumb. In a large mixing bowl, add 500 grams of high-protein bread flour and 50 grams of whole wheat flour, then pour in 350 grams of filtered water (reserving 25 grams for later). Use your hands or a dough whisk to mix until no dry flour remains, forming a shaggy mass. Cover the bowl and let it rest for 20 to 30 minutes—this allows the enzymes in the flour to break down starches, enhancing dough extensibility and flavor without overworking it.
Mix the Dough
Once autolyse is complete, we mix the dough to incorporate the levain and salt, creating a cohesive base for fermentation. Add the fully fermented levain from the previous step to the bowl, along with the remaining 25 grams of filtered water and 10 grams of fine sea salt. Using a dough whisk or your hands, fold and squeeze the mixture for about 2 to 3 minutes until everything is evenly distributed and the dough feels smooth and slightly sticky. This step strengthens the gluten network, setting the stage for a dough that rises beautifully and delivers that signature sourdough chew.
Bulk Fermentation
During Bulk Fermentation, we build flavor and air pockets through gentle folds, a hallmark of Ken Forkish’s method for achieving an open, irregular crumb. Let the dough rest in the covered bowl at room temperature for 3 to 4 hours, performing a series of folds every 30 minutes for the first 2 hours. To fold, wet your hands, grab one side of the dough, stretch it up, and fold it over the center; rotate the bowl and repeat for all four sides. By the end, the dough should be puffy, with a lively, elastic texture that hints at the airy interior to come—aim for about 20-30% increase in volume for optimal results.
Shape the Dough
We shape the dough to create tension on the surface, ensuring a well-defined structure and that irresistible crispy crust in Ken Forkish’s sourdough. Lightly flour your work surface and tip the fermented dough onto it. Using a bench scraper, fold the edges inward to form a tight ball or batard shape, rotating and tucking as needed for 1 to 2 minutes until the surface is smooth and taut. This step traps gas for a dramatic oven spring, resulting in a loaf with a golden, crackling exterior and soft, flavorful interior that you’ll love slicing into.
Proof the Dough
For the proofing stage, we give the shaped dough a final rest to develop its full potential, following Ken Forkish’s emphasis on patient fermentation for the best texture. Transfer the shaped dough seam-side up into a floured proofing basket, cover with a cloth or plastic wrap, and let it proof at room temperature for 2 to 3 hours, or refrigerate overnight for enhanced flavor (known as cold proofing). Watch for the dough to rise slightly and feel light and jiggly when gently poked—this ensures a tender, moist crumb with complex, nutty notes that make each bite satisfying.
Bake the Bread
Finally, we bake the bread in a preheated Dutch oven to capture steam and achieve that professional bakery finish, a technique central to Ken Forkish’s recipe. Place your Dutch oven in the oven and preheat to 500°F (260°C) for at least 30 minutes. Carefully transfer the proofed dough onto parchment paper, score the top with a sharp blade for artistic patterns, and lower it into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and reduce the temperature to 450°F (232°C) for another 20 to 25 minutes until the crust is deeply golden and sounds hollow when tapped. Allow the loaf to cool on a wire rack for at least 1 hour before slicing, revealing the warm, aromatic interior with its perfect balance of tang and softness.
Make-Ahead Instructions
To streamline your Ken Forkish sourdough bread baking process, we recommend preparing certain steps in advance. This approach allows for flexibility in your schedule while maintaining the bread’s signature tangy flavor and texture. Below, we outline key make-ahead techniques, focusing on the levain, bulk fermentation, and proofing stages to ensure optimal results without compromising quality.
Preparing the Levain Ahead
One of the most effective make-ahead steps is building your levain (the active starter mixture) the night before. This gives it ample time to mature and peak, enhancing the dough’s flavor profile.
- Step 1: In the evening, combine 100 grams of active sourdough starter, 50 grams of high-protein bread flour, and 50 grams of filtered water in a clean glass jar. Mix thoroughly with a spoon until fully incorporated.
- Step 2: Cover the jar loosely with a lid or plastic wrap and let it ferment at room temperature (around 70–75°F) for 8–12 hours. The levain is ready when it’s doubled in size and bubbly on top.
- Storage Tip: If you’re not using it immediately, refrigerate the matured levain for up to 24 hours. Before incorporating it into your dough, let it warm to room temperature for about 1 hour to reactivate.
Bulk Fermentation in Advance
Bulk fermentation builds the dough’s structure and flavor, and it can be extended or paused in the fridge for convenience.
- Step 1: After mixing your dough (including the levain and salt), perform the initial folds as described in the main instructions. Allow it to ferment at room temperature for 2–4 hours until it shows visible expansion (about 30% growth).
- Step 2: Once the dough has bulk fermented partially, transfer it to a lightly oiled container and cover. Refrigerate for 12–18 hours to slow fermentation. This cold bulk fermentation develops deeper flavors and a more complex crumb.
- Key Benefit: Refrigeration helps control the rise in warmer kitchens, reducing the risk of overproofing. When ready to proceed, remove the dough from the fridge and let it sit at room temperature for 1–2 hours before shaping.
Shaping and Proofing Ahead
For even more flexibility, shape and proof your dough in advance, especially if you want freshly baked bread in the morning.
- Step 1: After bulk fermentation, shape the dough as per the recipe. Place it seam-side up in a floured proofing basket and cover with plastic wrap.
- Step 2: Refrigerate the shaped dough for a cold proof of 8–16 hours. This step enhances the bread’s oven spring and crust.
- Final Preparation: Remove the dough from the fridge 30–45 minutes before baking. Preheat your Dutch oven as instructed, then bake directly from the cold state for a slight adjustment—add 5–10 minutes to the initial baking time for the best results.
By incorporating these make-ahead strategies, we ensure your Ken Forkish sourdough bread remains effortless and rewarding, even with a busy schedule. Always monitor your dough’s progress, as factors like kitchen temperature can affect fermentation times.
Conclusion
We’ve loved sharing Ken Forkish’s sourdough bread recipe and its straightforward path to bakery-worthy loaves. It’s not just about the bread—it’s the joy of creating something special in our kitchens.
As you bake your next batch, experiment with flavors and timings to make it your own. We’re confident you’ll find this method rewarding and delicious every time.
Frequently Asked Questions
What is Ken Forkish’s sourdough bread recipe?
Ken Forkish’s recipe is a straightforward method for home bakers to create professional-quality sourdough bread. It uses a simple process with a levain, autolyse, bulk fermentation, shaping, proofing, and baking in a Dutch oven. The result is a loaf with a crispy crust and tender crumb, emphasizing ease and rewarding results for beginners and experts alike.
What ingredients are needed for this sourdough recipe?
The key ingredients include 100 grams of active sourdough starter, 500 grams of high-protein bread flour, 50 grams of whole wheat flour, 375 grams of filtered water, and 10 grams of fine sea salt. Use a well-fed starter and uniodized salt for optimal yeast activity and flavor development. This combination ensures a tangy, delicious loaf.
What tools are required to bake this sourdough bread?
Essential tools include a digital scale for precise measurements, a large mixing bowl, a dough whisk or wooden spoon, a bench scraper for shaping, a proofing basket, a Dutch oven for baking, parchment paper, plastic wrap, and an oven thermometer. These items help achieve accuracy and great results while keeping the process straightforward.
How do I prepare the levain for sourdough bread?
To prepare the levain, mix 100 grams of active sourdough starter with flour and water, then let it ferment at room temperature for several hours until bubbly and active. This step builds flavor and strength for the dough, typically done the night before for convenience in Ken Forkish’s method.
What is the autolyse phase in sourdough baking?
The autolyse phase involves mixing flour and water, then letting it rest for 20-30 minutes to hydrate the flour and develop gluten naturally. This simple step in Ken Forkish’s recipe improves dough structure and makes mixing easier, setting the foundation for a better-textured loaf.
How long does the bulk fermentation process take?
Bulk fermentation typically takes 3-5 hours at room temperature, during which you perform gentle folds every 30-45 minutes to build flavor and air pockets. In Ken Forkish’s approach, factors like temperature can vary this time, so monitor the dough until it’s doubled in size for optimal results.
Can I make sourdough bread ahead of time?
Yes, you can prepare the levain the night before and pause bulk fermentation in the fridge for up to 24 hours. Ken Forkish’s method allows shaping and cold proofing in advance, making it easy to bake fresh bread even with a busy schedule, while maintaining great flavor and texture.