Tartine Whole Wheat Bread Recipe
Hi there, New here but I've been baking sourdough bread for about two years. I've got a question for bakers that have made whole wheat sourdough using the recipe from their book "Tartine" . I usually make the country bread and decided to change things.up a bit by making the whole wheat version. It calls for a forty to sixty minute rest after combining the leaven, water, and flours and then to proceed with steps six through nine. Going by several of their other bread recipes, the salt and and a small amount of additional water should be added after the autolyze period. I don't know if it's an editing glitch but there's no mention of that in this recipe. Is the best way to proceed to add just salt after the rest period and then proceed with the remaining steps of folding and shaping the loaves? .
Welcome to TFL. Yes, after the autolyze, add 20g of salt and 50g of water.
I agree that the attempt in Tartine to say "and follow the other steps for that other bread" falls a little short of clarity and completeness. You are also correct that after adding the salt and water you should move on to the folding and shaping (after the initial mixing, of course).
Happy baking.
Ted
Funnily enough I was doing the exact same recipe last week and noticed the same issue. As mentioned already, add the 20g salt with the 50g water and proceed. Very odd decision to not include it before telling you to use the original recipe! Hope your bake turns out well!
I agree with the others, after the autolyze add the salt and hold back water. The theory is that the flour/bran will hydrate better without the salt which is my understanding of why it is added later. In fact, I can't say I've noticed a discernible difference when adding the salt with the autolyze, I call it saltolyze, versus a classic autolyze without the salt.
Benny