Looks like a fair number of us have been wooed by Ken Forkish's wonderful new book! The bread thread is full of his loaves lately.
I thought the book needed a thread of it's own so we could discuss some of the finer points of the various recipes - work arounds we have come up with - and just to generally praise (and of course critique) the tome.
I haven't had a failed loaf from the book so far - but I do find myself trying to make some adjustments to suit my schedule and have had great success with that so far.
The levain takes 5 days to make - I was fortunate as Anna N made it and I just inherited 300 grams that I have been keeping alive since.
I've discovered that feeding 50 grams of levain with half as much flour and water as called for gives me enough to work with on any given day and it doesn't seem to suffer. And it appeals to my thriftiness as I don't like throwing out large quantities each day.
Today I'm working on 2 loaves of pain de campagne - a request from one of the nurses who got all misty eyed when she tasted the loaf I brought last week. She said it tasted just like the bread she likes at home in Europe. High praise indeed I thought.
I fiddled this recipe a bit - again to fit my schedule. I mixed the ferment last night, gave it 4 turns over about 90 minutes then popped it into the fridge until this morning. I let it warm for an hour or so - shaped my loaves then let them sit until they responded to poking as they should. Took about 3 hours. They are baking now - and look just like they should.