I decided to go back to Tartine Bread's Country Loaf since I had quite a bit of success the last time I made it. I need some bread for a staff snack this week (working a stretch of 8 days even though I am retired) and wanted something a bit different so I chose the Country Loaf with Sesame.
1. Used DBM method of building up the levain over three feedings so started with 15 grams of starter, 15 grams of partially sifted flour from a local miller and 15 grams of warm water. Next feeding about 4 hours later was 30 grams of flour and 30 grams of water. Last feeding was 60 grams of flour and 60 grams of water. Then let it sit in my lit oven with the door cracked until it doubled which took a bit longer than 4 hours.
2. Mixed 700 g of water at 80 degrees F with 200 grams of the levain and then added 900g of Roger's unbleached no additives flour and 100 g of WW flour from our local miller, Brulée Creek.
3. Let sit/autolyse for 25 minutes. (Yes, I know autolyse is only water and flour, no levain but go fight that battle with Robertson. I just do what I am told. ;) )
4. Added 20 g of salt and 50 g of water. Used pincer method and folding to incorporate. Dough temp was 80.2. Put into oven with door cracked open and light on to start fermenting.
5. Did first fold a half hour later and at that time, added half a cup of sesame seeds (recipe called for a cup but not having had sesame bread, I decided to thread lightly). Seeds were previously toasted in a frying pan and left to cool. Used pincer method and folding to distribute the seeds evenly.
6. Continued to do stretches and folds every half hour for a total of 6 sets of folds. Total fermenting time so far was 3 hours.
7. Read on another blog that a trick to see if the dough was ready was to tilt the bucket and see if the dough pulled away from the side easily. Mine wasn't so followed the same path as the person on the blog and left it alone for another hour and a half in the oven. By then, the dough had easily grown by at least 30% and felt nice and billowy (is that a word?).
8. Divided, preshaped and gave it a half hour rest. Shaped it, rolled it in raw sesame seeds and put it in the proofing baskets seam side up.
9. Put it in the fridge for overnight proofing (11.25 hours). Took fridge temperature - 40.5 F. Not sure if that is totally accurate as my instant read thermometer changed very quickly once it hit room temperature air but at least I got an idea of what the temp is in there. Seems to be a bit high so I know to stick to 10-11 hour proofing times if I do overnight proofing.
10. Heated oven and dutch ovens to 500F for 45 minutes. Pulled the loaves out of the fridge and used the parchment paper sling to transfer the loaves to the DO. Makes a lot less mess than flouring the counter and then dropping the loaves in the DO like Ken Forkish does. I scored the loaves before putting into the DO.
11. Baked at 500F for 20 minutes, dropped the temp to 450F, baked a further 10 minutes and took the lid off. Loaves showed decent although not huge oven spring. I think I need to stick to 10 hours for proofing in the fridge. Baked the loaves for a further 25 minutes although the loaves never got really dark. Might be due to the amount of white flour in the dough.
I waited several hours before cutting one loaf up to freeze. I am super happy with the crumb.
It tasted even better than it smelled. Now, I understand why my friend loves Sesame breads. These are definitely to be repeated. I may try the Tartine 3 version which includes more WW flour (200 g vs 100 g), more hydration and leave out the wheat germ. I am wondering if the wheat germ might be weighing down the loaves that I am making out of that book. Anyhow, that will be for another time.
Here it is sliced. Yes, I do love those huge holes. That is what I am striving for!
Danni, one happy baker!
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Beautiful boules. This past week there's been a slew of either semolina or sesame seeded breads on TFL. It's fun to see the bandwagon being jumped on.
One way to try, if you'd care to, to avoid the floured surface - your step 10, is to wet the surface of the workbench with your hands. The dough won't stick to a wet surface and it won't absorb the water at that stage either. I bench my dough for the stretch and folds and use water on the surface and on my hands rather than flour and the dough never sticks. And with doughs that have some type of seeded surface, to me it's a shame to have some raw flour on the surface of the bread interfere with beautiful look of a well caramelized crust populated with those lovely seeds.
Keep the marmalade at bay to avoid messy clean-ups. There's almost enough room in the crumb to drive a truck through...
alan
for your kind comments. The flour is from the proofing baskets. Maybe I should have used sesame seeds in there rather than half brown rice, half AP flour.
I did use your technique of using water on the bench when making the baguettes. It does work quite well.
And yes, the marmalade will have to wait for a loaf that has a tighter crumb. :-)
Those loaves are picture perfect. Love that crumb!
Cheers!
Trevor
pretty darn good with the germ, WW and sesame seeds. I keep Lucy's standard seed mix of toasted flax, black and brown poppy and white and brown sesame seeds in the freezer. I like them ground up in the dough. If you add wheat germ and sifted middlings and bran to the mix before toasting, you have a wonderful blend of Toadies - one of the greatest flavor enhancers ever known to bread :-) I think you caught these just about right proofing wise since they pulled themselves off the baking surface so well. Once the dough gets down to temperature, in your case 41 F, it isn't doing much with the yeast working at about 1/26 the rate they do a 72 F Most of the proofing you see happened on the way down to that temperature. Well done all the way around and
Happy baking