Ken Forkish

I have been using a new regular bread recipe, thanks to my sister.  I bake bread frequently, and have done all sorts of more complicated recipes as well as some no-knead varieties.  This new recipe that I am using you can find at Ladles and Jellyspoons, a food blog, or in Ken Forkish's new book, Flour Water Salt Yeast.  It has been turning out beautiful loaves full of flavor.

One of the reasons that I love this recipe is for the same reason as Lucy (from Ladles and Jellyspoons).  She likes that it allows a home baker to create an artisan loaf without too many expensive tools.  I also appreciate the reason my sister recommended it to me in the first place.  Forkish employs a mixing/kneading technique that is easy on the wrists.  As an artistic person, I have struggled with pain in my wrists, something I am sure a lot of people can commiserate with.  The technique employed in making this bread is a nice rest from the normal kneading that can sometimes irritate the area.
This recipe alone is a fantastic addition to my repertoire and I have added the book to my amazon wishlist.  Why not give it a try?