This is my Tartine "Basic Country Bread" with original recipe...
Recipe:
- 450 gr APF
- 50 gr Whole WF
- 375 gr Water (%75 Bakery percentage)
-100 gr Starter (%100 Hydration)
- 10 gr Salt
Whole water percentage is %77.2.. That is original recipe from the "Tartine Book"...
Last week it was so cold I spent a lot of time making kefir cheeses and web surfing. Found a site that used kefir as a sourdough starter so I decided to give it a try. Followed the starter directions and looked for a recipe online to make a loaf. Found a blog site that had pictures so I followed it. I produced two loaves - boules - that had some flavor but the texture was extremely lacking. I decided to pursue an actual sourdough starter and basic sourdough bread so I hit the library. I have a culture in progress and needed something to do while it mature
We tried to bake a 100% whole grain spelt SD with spelt sprouts at 100% hydration in September 2012. The bread was a success on the inside for flavor and crumb but the outside was a disaster.... a flattish boule, commonly known as a Rustic Frisbee to be kind. The half good, half bad bake from 2012 can be found here: 100% Whole Spelt Sourdough at 100% Hydration
It's been a weird few weeks in central North Carolina. We're not used to seeing this much snow here -- especially not this close to March!
This week in particular has been particularly rough. Long story short, I had planned a few different bakes for mid-week, only to be hit with two consecutive snow storms, the second of which led to an extended power outage.
Sorry, these endless, near identical baguette posts are probably becoming terribly dull, but I get such great feedback and advice from you guys.
Hi there,
I'm Emma from Chongqing China, I love baking especially making sourdough bread, I had built my own sourdough starter on Oct 2014 and I named it Dodo.
I learnt a lot from The Fresh Loaf and thank you all for sharing.
Here are some sourdough bread I made recently. Happy baking.
I just returned from a week in Rome. I'll limit myself to commenting only on the bread and pizza or this entry would go on way too long!
I was gratified that some of the standard breads served at most evey trattoria and restaurant looked, smelled, and tasted almost identical to Tartine's country loaf or Vermont Sourdough. We didn't have one crumb of bad bread the whole week.
Had another go at David Snyder's fantastic San Joaquin Sourdough Baguettes today. I've still a ways to go, but I saw some improvement from the last batch, so I'm happy.
