Got the new mixer now adapting TARTINE to it. Basically same recipe as I normally use but am setting mixer on speed 2 for 8 minutes as recommended by Jef Hammelmann. Haven't done the complete loaf yet but am intending to post pictures so please do not despair as I will be back tomorrow. I Actually used pumpernickel flour . I think amounts are consistent with the Baker's % but if I'm wrong let me know, I was shooting for 80% hydration.
You can find details about my mixer under introduction forum using the moniker 'psient'.
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Formula:
Tartine Formula
Baker's %
FLOUR: 100.00
WATER: 77.00
LEVAIN: 17.90
SALT: 1.90
CARAWAY: 15.00
Dough Formula
*FLOUR 900
*RYE 300
*LEVAIN 330
*WATER AUTOLYSE: 691 (holding back 200g)
WATER 200g (POST-AUTOLYSE)
SALT 26
TOASTED CARAWAY 205
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TOTAL 2652g / 2.7kg
2 - ~1300 g. / ~2.85 Lb. loaves
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Mixing bowl mix bread and rye flours.
Hold back 200g water and the salt for final mix after autolyse
Add levain to autolyse water and disperse by hand.
Add water & levain and gently mix on speed #1 until no dry flour is present in bowl- about 3-4 minutes.
Autolyse dough in covered mixing bowl for 60 minutes.
Add held-back 200g of water, the 26 grams of salt and caraway seed to autolysed dough.
Mix on speed #1 to incorporate all ingredients (time will vary).
Mix on speed #2 for 8 min for gluten development.
Bulk ferment with 1 turn @ hour 1 for a total of 3 hours.
Divide into 2 loaves rough formed as rounds and bench rest 20 minutes
Pre-shape rounds and load into bannetons
Retard in refrigerator for 16-24 hours
Next Morning:
Turn out of bannetons into bases of cast iron cookers preheated to 500 deg F. (bringing loaves to room temperature not necessary)
Slash and lid cookers
Place in oven.
Reduce heat to 475 deg F.
Bake covered for 20 minutes.
Uncover and bake another 20 - 30 minutes depending upon desired crust color.
Slow cool down in cooker base for 10 minutes.
Cool on rack for 2 hours.
Bag and store for up to 1 week.
JOn
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Caraway at 15% will be intense, even if it is 135g instead of 205g (0.15 x 900). I like caraway but 2% is a gracious plenty for my tastes. Let us know how it turns out.
Paul
That is the right call. I only ended up with 90g but that's still way over the top. I'm winging the amount here. I've changed formulation and reducing (drastically) the amount of crwy is part of this. I'm about to charge loaves into the heated iron.
After mixing and the one fold, this formulation was impossible to pre-shape ending in the absence of necessary tension on the surface of the shaped dough. Furthermore, the caraway generated an undue amount of tear.
I have made a new formula with less caraway. Will try again this afternoon. I may extend the time of the mixing and/or add more folds. I'll have to see how the formula below reacts.
I am minutes away from putting yesterday's mix into the oven & iron preheated to 500 degrees F.
Tartine Formula rev. 1
Baker's %
FLOUR: 100.00
WATER: 77.00
LEVAIN: 18.00
SALT: 1.90
CARAWAY: 7.00
Dough Formula Accounts for LEVAIN (100%)
*FLOUR 978.5
*RYE 250
*LEVAIN 243
*WATER (918) AUTOLYSE: 818 (holding back 100g)
WATER 100g (POST-AUTOLYSE)
SALT 26
TOASTED CARAWAY 74
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TOTAL 2368g / 2.4kg
2 - ~1200 g. / ~2.6 Lb. loaves