I wanted to try the updated Tartine bread again from Jennifer Latham's IG post with the double fed levin and the delayed addition of the salt. The last time was a big improvement in my sourdough bread efforts so I wanted to confirm some things and get a better feel for it.
The Tartine method is how I got started in sourdough baking and is still the basis for most of my sourdough loaves in its intention of making a open crumb bread with a less sour flavor. Lately I had been playing it safe by keeping the hydration at 75% and not risking over fermenting.
Since the baguette brigade has moved to blogging about bread I thought I should follow along. I have been making this bread for quite some time. It was one of the first videos that Trevor Wilson posted. He calls for pecans but I always use pepitas instead. I make it more often than any other bread because it is great for morning toast and is a good vehicle for Nutella.
It is a said that much of what we learn in fly fishing, is history we haven't read and I think that applies to baking bread as well. Lance AKA Albacore clued me into the use of fava bean flour in french baguettes and in my reading of the archives of TFL I have found mention of it's use by members of the Baguette Brigade Alfanso, KenDalm and also Abelbreadgallery.
Well as I feared my sheltering in place Covid 19 baking staycation has ended because the job calls. I was enjoying the time to bake every few days unencumbered by work or much socialization. Our dogs and the cat, liked having a full-time doorman who gets the meals out on time. My wife is happy with some of the home repairs and shovel work that have that been completed and my neighbors are grateful for the bread deliveries. All this and a check in the mail.
This Sourdough Seed Bread recipe is the one that follows the fabled Hammelman's 5 grain in the first edition of Bread. Two of my favorite breads on the very same wrinkled and stained page that my book naturally opens to. One of my favorite eating breads but the least fun to prep and make. The seed soakers are a bit of a mess for a sloppy baker like me and I have over roasted a few seeds, but the flavor of this bread from the toasted seeds and rye flour is a nice combination and for some reason the crust is always outstanding like the 5 grain.
My long time lurking here started with the Bouabsa baguettes that Alfanso just posted about and I was doing the exact same recipe on the same day in celebration of white flour returning to our local supermarkets I made a double batch of them with KAAP and Wheat Montana AP to test the difference. I have tried to make a sourdough version and they tasted good but did not have the characteristics I like in a baton. This is a versatile recipe that I use for pizza, ciabatta, and all things white and holey. The only change I made in yesterdays bake was the mixing and folding.
I posted this last week and it got shuffled down in the blizzard of traffic recently.
I have been repurposing the plastic bins that salad greens come in (they no longer take them at the recycling place) for some bread tasks that have reduced my use of plastic bags and wrap. Them seem to work great so I want to share it with everyone. My "Hillbilly Breadbox" and the no more shower cap proofer.
