I have been working at using a higher hydration dough and went back to the basic country loaf recipe from Tartine Bread. The other day I was preparing to bake and made a leaven and left overnight. I did the drop test when I was ready to start making the dough and was disappointed that the leaven dropped a bit in the water. I decided to go ahead anyway to see what would happen. I let the flour and water plus leaven autolyse for approximately 4 hours, did a slightly longer bulk fermentation with 4 sets of folds every 30 minutes and 2 sets of folds every hour. After shaping, bench rest, and then folding and placing in banneton I let it do a slow proofing in the refrigerator and left overnight. I then baked the next morning and it turned out to be one of the best loaves I've made!
- ruthhiller's Blog
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Good Oven Spring. Nice crumb. Looks delicious.
Couldn't have gone better even if all went exactly to plan.
Nice!
Each time I set out to bake and I think I'm going to have time to do everything by the book, something always gets in the way! This last bake proves that the dough prep is somewhat flexible as Chad Robertson says in Tartine Bread. I'm baking again today so we'll see what happens!
I can't imagine doing tartine. You really did a great job!
I have to admit I never check to see it my levain is ready. If it doubles in less than 12 hour it is more than ready in my book. Well done and happy baking