MTK's blog

Recently, I'm reading Chad Robertson's Tartine Bread before sleep. His concept and method in bread baking are unique. I tried the Tartine Country loaf before reading his book, while I decide to try it again sticking to his procedure. 

Here's the recipe(I can't get good whole wheat flour here, so I replace it with whole rye flour).

1.Make the leaven. I fed my starter(4g) with 25g bread flour, 25g whole rye flour, 50g water. At 26C, it takes about five hours to pass the floating test.

I got fascinated by panettone since I tasted my friend's homemade panettone. The aroma and texture is extraording. I decided to make my own panettone this year.  A friend of mine in U.S bought some beautiful panettone molds for me. I started my panettone journey this month. 

Last night, I baked the sourdough seed bread. The recipe comes from "Bread: A baker's book of techniques and recipes". This bread contains a lot of seeds, including flaxseed, toasted pumpkin seeds, toasted sunflower seeds. Seeds match the sourdough bread quite well. The complex aroma is attractive. 

Here's the recipe. It's quite easy to make.

1.liquid levain build

2.Make the flaxseed soaker with cold water. Bake the sunflower and pumpkin seeds.

I had a try on Tartine country bread on Friday night. I saw many videos on youtube about Tartine bread. And I'm curious about the tartine method, high hydration, long time fermentation, with little starter portion. The doughs in those videos are jiggling and the crumb is airy, which attracts me. So I decide to have a try.

Recipe adapted from txfarmer's chinese blog:

levain:

Starter 7.5g (mature)

whole wheat flour 50g(I replace 30g with whole rye flour)

bread flour 50g

water 100g

Temperature: 25C