Field blend #2 from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jjankows on September 30, 2020

    This is one of our favorites in the book as well (along with Pain de campagne with the modifications suggested in the note). I don't have any issues with it not bursting at the seam, so proof in the usual manner.

  • HalfSmoke on February 20, 2017

    Terrible name, but my favorite bread from this book. The touch of rye and whole wheat flours give it great depth of flavor. One tip -- I find this bread doesn't burst at the seam on it's own like others in this book. I proof it seam side up and then score it with a lame before baking. Works great.

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