Tartine with bolted flour

Today I tried Maurizio's take on the Tartine recipe today, using bolted Warthog Flour as the whole wheat and Barton Springs 00 for the remainder. I let it proof at room temperature and then baked. I definitely got a denser loaf than I was expecting, with the larger air pockets accumulating near the top. I was a bit disappointed with the flatter loaf, and am not sure if it's due to the mix of flours or my shaping--I'm always a bit concerned that I don't get the ball formed tight enough
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