Tartine Bread: A Classic
My friend's birthday is tomorrow, so I figured I should bake something that I knew would turn out well, and that I had some experience with. The Tartine basic country loaf seemed perfect. So I baked.
I made a total of 4530g of dough. The hydration was bumped up, about 84%. Normal 4 hours of fermentation, s&f every half hour. I baked with steam more like 30 minutes, as opposed to 20, though. Today was such a blast; baking never seems to get old.
blackhatbaker
p.s. I thought I should mention that I now have a very detailed baking notebook. 3 sections, Simple Levain Baking, Rye, and Whole Grain Baking. It has a table of contents sorted by date, as well. All in an effort to produce a consistent quality for my bread. Thanks to David Esq. for suggesting that I take more detailed notes!
Edit: 9/16/14
Here's a couple crumb shots and sandwich I made from this bake,
Here's a po'boy I made, but with oyster mushrooms instead of oysters. Also had some caramelized onions and baby arugula, with a cheeze sauce from Non-Dairy Evolution. All served on the toasted Tartine country bread. Served with arugula salad with peppery apple-sesame viniagrette, blanched almonds, raisins, and some simple torn bread (from Saturday, of course).
Comments
beautiful breads. Your friend is in for a real treat. Well done and happy baking
The loaves look very nice too! I have a feeling that your notebook will wind go published one day. Mine, started last week, has two entries. The first, I mistakenky wrote what I did and corrected it after following those notes for the second entry, which led to all sorts if machinations and the second dough is now in the fridge. Fingers crossed.
Your dough doesn't look like mine. The photos are not in order but I don't think my tartine dough ever is in a place where it folds so nicely. Like it is a stiff dough.
That dough was actually made with a combination of KA AP, Bobs red mill WW, and some even lower protein flour that I had to use, because I didn't have enough KA. It was also 84% hydration! The dough was able to get excellent sttenght through fermentation, and a nice tight preshape. It all made shaping much easier. I remember dome of my old loaves that would look like pancakes on the peel, but now they hold their shape better, even with a higher hydration.
Hope your bake goes well,
blackhatbaker
Very nice looking loaves.
You handle high hydration very well. Lovely loaves.