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yuko2: Ken Forkish's 'Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza'
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yuko2: My new baking blog started
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yuko2: Tweets from March 29, 2014
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: Timetable for FWSY: Field Blend #2
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 - After baking for 30 minutes with the lid
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 (17.5% Whole Rye, 12.5% Whole Wheat )
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yuko2: FWSY: Field Blend #2 - Final proof ends (out of the fridge)
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yuko2: FWSY: Field Blend #2 - Final proof starts (12 hours in the fridge)
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yuko2: FWSY: Field Blend #2 - Final proof starts (12 hours in the fridge)
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yuko2: FWSY: Field Blend #2 - Bench time (15 min)
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yuko2: FWSY: Field Blend #2 - Bulk fermentation ends
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yuko2: FWSY: Field Blend #2 - Bulk fermentation starts
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yuko2: FWSY: Field Blend #2 - Bulk fermentation ends